BANANA SYRUP:

1/2 cup corn syrup
1/2 cup sugar
1/2 cup water
1/4 tsp banana extract or flavoring

PANCAKES:

1 1/4 cups flour
1 1/2 cups buttermilk
1 egg
1/4 cup vegetable oil
2 tbs sugar
1 tsp baking powder
1 tsp baking soda
1/2 tbs banana extract or flavoring
1/4 tsp salt
2/3 cup chopped pecans
1 banana

make the banana syrup first by combining all the syrup ingredients except for the banana extract in a small saucepan over high heat, stirring occasionally. when the mixture begins to boil, remove it from the heat and stir in the banana extract.

in a large bowl, combine all the ingredients for the pancakes except the pecans and the banana. use an electric mixer to bend until smooth.

heat a large frying pan or griddle over medium heat, and coat it with butter or nonstick cooking spray when hot.

pour 1/4 cup dollops of batter into the pan. realize the batter will spread out to about 4″ across, so leave enough room if you are cooking more than one at a time. sprinkle about 1/2 tbs pecans into the center of each pancake immediately after you pour the batter so that the nuts are “cooked in”.

cook the pancakes for 1-2 minutes per side or until golden brown.

slice the banana, divide it up, and serve it on top of a stack of 3-4 pancakes with the remaining chopped pecans divided and sprinkled on top of each stack.

serves 3-4