Banana Pecan Pancakes

2 eggs

2 cups flour

2 cups buttermilk

4 medium ripe bananas, mashed

1/4 cup sugar

1/4 cup oil

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped pecans, toasted

3 medium bananas, sliced

1 quart strawberries, halved

Beat eggs in medium bowl with hand beater until fluffy. Beat in flour, buttermilk, mashed bananas, sugar, oil, baking powder, baking soda and salt just until smooth. Stir in pecans. (For thinner pancakes, stir in additional 1 to 2 tablespoons milk.)

Heat griddle to 375ºF or heat skillet over medium heat. Grease griddle with butter if necessary. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown. Serve pancakes with sliced bananas and strawberry halves. Drizzle with syrup. Top with whipped cream; sprinkle with nutmeg.

Betty Crocker