Banana Pecan Pancakes

Source: Southern Living Homestyle Cookbook

1 1/2 cups Pancake Mix (see below)
1 tablespoon sugar

1 1/2 cups buttermilk

1 large egg, lightly beaten
1 tablespoon vegetable oil
1 cup chopped banana
1/4 cup toasted chopped pecans

Combine Pancake Mix and sugar in a medium bowl.   Whisk together 1 1/2 cups buttermilk, egg, and oil; add to dry ingredients, whisking just until lumps disappear.  Stir in chopped banana and pecans.

Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle or large nonstick skillet.  Cook 2 minutes or until tops are covered with bubbles and edges begin to look cooked; turn and cook 2 more minutes or until done.

Pancake Mix

6 cups all-purpose flour

3 tablespoons baking powder
2 teaspoons baking soda
2 teaspoons salt

Stir together all ingredients in a large bowl; store in a zip-top plastic bag up to 6 weeks.