banana nut pancakes

My new home felt very homey this morning after making these. I felt like a housewife from the 1950s... in a liberated, good way of course.

1¼ c flour
1 Tbsp baking powder
½ tsp salt
1 egg, lightly beaten
2 Tbsp vegetable oil
1 Tbsp honey
1 c milk
1 very ripe banana
½ c chopped pecans or walnuts

Sift flour, baking powder, and salt together in a mixing bowl.

In a separate bowl, combine egg with oil, honey, and milk. Mix with a fork.

In yet another bowl, mash the banana with a fork. Then add to wet ingredients.

Pour wet ingredients into dry ingredients. Add nuts. Stir just until flour is moistened. Batter will be lumpy. Do not overmix, unless you enjoy pancakes whose texture resembles rubber frisbees.

Heat a non-stick griddle or skillet on medium-low heat. It's hot enough when a drop of water sizzles on it. Pour batter ½ cup at a time for 5-inch pancakes (less at a time for smaller pancakes). Pancakes should be ready to flip after a 2-3 minutes, when the bottom is golden and the top is bubbling. Cook for another minute or two after flipping. Serve with butter and maple syrup. Mmm.