Instructions

Pancakes:

1. pre-heat oven to 225 F and place a large baking sheet lined with foil inside.
2. mash banana and set aside
3. In a large bowl, melt butter. Then whisk in sugar. Be sure the sugar/butter mixture is lukewarm to avoid cooking your eggs when you add it in the next step.  
4. Whisk in egg, vanilla & banana.
5. Mix in flour, salt, baking soda
6. Add buttermilk. Mix until just combined. You are looking for the batter to have a thicker consistency, thick enough to have to push it off the spoon into the pan, rather than a batter that is pourable. If it is too thick, add 1-2 tbsp more of buttermilk.
7. Bring frying pan to medium heat, add butter (don't be stingy!)
8. add batter to pan in 2-3 tbsp scoops per pancake. Once bubbles form, flip and cook until golden brown on both sides.
9. As pancakes are done, place them on baking sheet in oven.
10. Repeat steps 7, 8 & 9 until batter is gone. Leave pancakes in the oven while preparing the topping.

Bananas Foster:

1. In 10-inch nonstick skillet, toast chopped pecans over medium heat until fragrant. Transfer to bowl and set aside.
2. Add butter, brown sugar, cinnamon, nutmeg, maple syrup to pan.
3. Over medium-high heat, cook mixture 2-3 minutes, stirring constantly with spoon or heat-resistant spatula, until sugar dissolves and mixture is thick.
4. Add whiskey.
5. Reduce heat to medium; add bananas and pecans. Stir gently to coat the bananas in the sauce. Cook about 3 minutes or until bananas are glossy.

To serve: place two pancakes on each plate. Spoon sauce over pancakes. Serve immediately (preferably with thick slices of bacon).