For pancakes:
Preheat oven to 200.

In large mixing bowl, whisk the buttermilk, eggs, and vanilla together so that they are well combined. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Combine the wet ingredients with the dry and whisk until no more lumps appear. Fold in your toasted finely ground pecans, and your melted butter. Whisk until batter is smooth. Mix in your mashed bananas. Heat a griddle or skillet over medium low heat and swirl a little melted butter to keep the pancakes from sticking. Using a ladle, pour the batter into the pan.

Cook the pancakes on one side until they are set and you see small bubbles on the surface of the pancake. Flip the pancake and cook until golden on both sides. Bout 8 minutes total. Transfer pancakes to a warming plate in the oven while you make the rest.

To serve, slice your maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 ½ minutes. If desired sprinkle with confectioners sugar.

To make the maple butter, combine butter, maple syrup and honey in a mixing bowl. Using a spatula mash the butter with the honey and maple syrup until well blended. Roll it up in parchment, or plastic wrap, shaped into a log, and refrigerte to chill for about 30 minutes.

** Tip : From Tyler : The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.

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