|1 1/2||Teaspoon(t)||baking powder|
|1 1/4||Cup(c)||all purpose flour|
|1/2||Cup(c)||light corn syrup|
To make the banana syrup: Stir the corn syrup, sugar, and water together in a small saucepan over high heat. Remove from the heat once the mixture boils. Mix in the banana and vanilla extracts. Using an electric mixer, mix together all the ingredients for the pancakes. The batter should be smooth. Preheat a griddle to medium heat. Coat with cooking spray. To make the pancakes: Using a ladle, pour 1/4 cup of the batter onto the griddle and allow the batter to spread out. Immediately sprinkle about 3/4 tablespoon of the pecans into the center of the pancake, so that the pecans are set in place. Cook the pancakes for 1 to 2 minutes on each side. The edges will lift slightly and the surfaces should be slightly browned. Slice the banana, and place a few slices on top of a stack of 3 pancakes. Serve with the syrup, whipped cream, and the remaining chopped pecans on top.