WHOLE WHEAT PANCAKES WITH BANANAS AND PECANS

Whole Wheat Pancakes with Bananas and Pecans image

Provided by Amber Levinson

Yield Makes about 18 pancakes

Number Of Ingredients 12

1 1/4 cups whole wheat flour
3/4 cup unbleached all purpose flour
3 tablespoons sugar
4 teaspoons baking powder
3/4 teaspoon salt
2 cups whole milk
2 large eggs
1 teaspoon vanilla extract
1/4 cup (1/2 stick) unsalted butter, melted, plus more for frying and serving
3 large bananas (about), peeled, cut into 1/4-inch-thick rounds
1 cup (about) pecan halves
Pure maple syrup

Steps:

Preheat oven to 300°F. Place baking sheet in oven. Whisk first 5 ingredients in large bowl. Whisk milk, eggs, and vanilla in medium bowl, then whisk in 1/4 cup butter. Stir milk mixture into dry ingredients.
Heat large nonstick griddle or skillet over medium heat; brush with butter. For each pancake, drop 1/4 cup batter onto griddle. Arrange 3 banana rounds and 3 pecan halves on each pancake. Cook until brown, about 2 minutes per side. Transfer to baking sheet in oven. Repeat with remaining batter, bananas, and pecans. Serve with syrup and butter.