Banana Pancakes
INGREDIENTS:
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 large egg, beaten
1 cup milk
1/2 teaspoon vanilla extract
2 tablespoons plus 2 teaspoons vegetable oil, divided
2 ripe bananas, mashed
1/4 cup chopped pecans, toasted
1 banana, sliced
DIRECTIONS:
In medium bowl, whisk together the flour, sugar, baking powder, salt and cinnamon.
In a small bowl, whisk together the egg, milk, vanilla extract, 2 tablespoons vegetable oil and banana; set aside.
Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary. Top with toasted pecans and sliced bananas.