Here is a real added value to be tested without moderation to your home-made Sunday brunches.
In a salad bowl, mix the flour, the baking soda, the salt and the yeast—set aside.
In an other container, mix the milk, the eggs and the butter, then incorporate everything with the mix of dry ingredients.
Mix without overworking the dough, there might be a few lumps left and it’s even better. At the last moment, add the pecans as well as the bananas sliced in round shapes.
In a warm and oiled non-sticking pan (but not too warm) place a ladle of dough in the middle. When the underneath part of your pancake unsticks by itself and it’s nice and golden, it’s time to turn it around and cook the other side.
The little secret of the recipe? The fermented milk !