DRY

• 2 c AP flour
• 2 tbsp white sugar
• 2 tbsp brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 c toasted chopped pecans
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp salt

WET

• 2 c whole buttermilk
• 2 large eggs
• 1 tsp vanilla extract or bean paste
• 4 tbsp melted butter

MIXINS

• 3 bananas, sliced

TOPPING

• Caramelized pecans

MAPLE WHIPPED CREAM

• 1 c cold heavy whipped cream
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• pinch of kosher salt

PANCAKES

1. Preheat an electric griddle over medium high heat.
2. Mix the dry ingredients in one bowl.
3. Mix the wet ingredients in another bowl.
4. Add the wet into the dry ingredients and stir just until incorporated.
5. Using a large cookie scoop, portion out the batter onto the grill.
6. Reduce heat to medium low and cook until bubbles start to form on the top and pop, approximately 3 minutes.
7. When set, add sliced bananas pushing down gently.
8. Flip the pancakes and cook until the bottoms are golden brown, approximately 2-3 minutes.
9. Transfer to a plate, add sliced bananas, maple whipped cream, and caramelized pecans.

MAPLE WHIPPED CREAM

1. Pour the heavy cream into the chilled bowl and using a stand mixer beat the heavy cream on medium high until the cream starts to thicken.
2. Slowly add the maple syrup, vanilla extract, and kosher salt.
3. Continue beating on high spead until stiff peaks form.
4. Keep refrigerated until ready to serve.