Ingredients:
Caramelized Pineapple Topping:
2 heaping cups 1″ cubed or sliced fresh pineapple or about 1 pineapple worth
2 Tbsp unsalted butter
1 Tbsp maple syrup
1/2 cup pecans, coarsely chopped
1/4 tsp kosher salt
Pancakes:
1 1/2 cups (195 grams) all purpose flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp kosher salt
1 1/2 cups mashed ripe bananas, about 3
2 large eggs, lightly beaten
1/2 cup whole milk
2 Tbsp granulated sugar
1 tsp vanilla extract
Unsalted butter, for frying
Maple syrup, for serving
Instructions:
In a 12″ nonstick skillet on medium heat, add the butter and maple syrup, swirling to mix with the butter. When foaming, add the pineapple and cook on medium high heat, tossing and coating until lightly caramelized, about 4-6 minutes.
Reduce heat to medium, then add the pecans and salt, then cook until nuts are toasted, about 2 minutes. Transfer to a bowl and set aside. Clean skillet before proceeding.
In a large bowl, whisk together flour, baking powder, cinnamon and salt. In another bowl, combine the bananas, egg, milk, sugar and vanilla and whisk until smooth. Add wet ingredients to the dry and mix until just combined. There will be lumps and that’s ok.
Set 1/2 Tbsp of butter in the skillet and heat on medium low. Scoop and add 1/4 cup pancake batter onto one side of the skillet and spread out into a circle. Scoop out about 2 more pancakes, spacing to avoid touching. Cook until bubbles form on top and bottom is golden brown, about 2 minutes. Flip and cook for another minute until browned on the other side. Transfer to a warm plate.
Repeat with remaining batter, adjusting heat and adding more butter as necessary. Serve with pineapple and pecans on top.
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