For the pancakes
together the flour, baking powder, baking soda
, and 1/2 teaspoon salt. In a separate bowl, beat the eggs
slightly and add the buttermilk
, milk, and melted butter. Add the wet ingredients to the dry ingredients and mix well, let sit for 20 minutes.
For the praline sauce
: Meanwhile, prepare the topping while the pancake mixture is standing. Combine the sugar and cornstarch in a microwave-safe bowl. Stir in the water and add the butter. Microwave on high 3 minutes or until the mixture is slightly thickened, stir halfway through the cooking. Stir in the pecans. Set aside until ready to serve as a topping for the pancakes.
Heat a lightly oiled griddle or frying pan
over medium-high heat. Pour or scoop the batter
onto the griddle
, using approximately 1/4 cup for each pancake. When bubbles appear place about 4 banana slices on top of pancake, then cover the bananas
with about 2 to 4 tablespoons pancake batter. Flip when the edges seem dry and cook on the other side until cooked through.
Spoon the warm praline sauce on top of a stack and dust
with powdered sugar.
Cook's Note: The key to success is taking the time to let the praline sauce turn just the right color.