Whether at home or on vacation, pancakes are a family affair at Debra's house every Saturday morning, and banana is her children's favorite kind. But don't limit yourself: blueberries, strawberries, and nectarines all taste equally delicious. Try lightly toasting the pecans for a decidedly adult flavor, or substitute chopped walnuts.

　　

Ingredients

Makes eighteen 4-inch pancakes

　　2 large eggs

　　2 cups buttermilk

　　6 tablespoons (3/4 stick) unsalted butter, melted

　　1 1/2 cups all-purpose flour

　　1/4 cup sugar

　　2 teaspoons baking soda

　　1/2 teaspoon sea salt

　　1 cup diced bananas (2 large)

　　1/2 cup finely chopped pecans

　　Nonstick cooking spray or 2 tablespoons unsalted butter

　　

Step 1

In a medium bowl, whisk together the eggs and buttermilk. Stir in the melted butter.

　　

Step 2

In a small bowl, mix the flour, sugar, baking soda, and salt together.

　　

Step 3

Add the dry ingredients to the wet ingredients, stirring until just combined — don't worry if there are a few lumps. Stir in the bananas and pecans.

　　

Step 4

Lightly grease a large sauté pan or griddle with the nonstick spray or butter. Heat the pan until hot and then spoon out 3 tablespoons of batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Turn the pancakes over and cook for another minute.

　　

Step 5

Transfer the cooked pancakes to an ovenproof dish and place in a warm oven until the entire batch is ready to be served.

　　Tip:

　　These pancakes freeze well and make an "instant" flavor-packed breakfast. Place the pancakes in groups of 3 in individual plastic freezer bags. Just reheat them in your toaster oven or microwave.

　　The Summer House CookbookClarkson Potter