4 bananas (2 bananas diced for the batter, 2 sliced for garnishing)
1/2 cup of pecans, toasted
2 cups of Jiffy Baking Mix
2 tablespoons of vegetable oil
Before beginning the pancake batter, be sure to have the bananas sliced and diced and pecans toasted. Place the pecans in a microwave safe bowl with the syrup. Heat them for 40 seconds in the microwave.
Heat oven to 250 degrees.
Prepare pancake batter by whisking together Jiffy Baking Mix, milk, sugar and salt. On a griddle or cast-iron pan, heat oil on medium (about 1 minute). Pour batter into the pan to form 4-5 inch pancakes. Sprinkle 1 tablespoon of bananas on each pancake before flipping. Flip after 2-3 minutes, or when bubbles begin to form and the edges slightly brown. Cook on medium for 2-3 more minutes. Keep pancakes on a baking sheet in the oven until ready to serve.
Serve topped with sliced bananas and hot pecan syrup.