Banana Hotcakes with Honey

Ingredients
This is a yummy way to use up an old banana.
I like to use an immersion blender
to make sure the banana is completely
incorporated into the wet ingredients. 

1 cup flour 
2 teaspoons baking powder 
1 teaspoon salt 
1/8 teaspoon ground nutmeg 
2 tablespoons sugar 
1 egg
1 cup milk 
3 tablespoons salad oil 
1 cup mashed bananas 
1 teaspoons lemon juice 

Honey-Pecan Butter
1/3 cup pecans 
cup butter, softened 
� cup honey 

Directions
Stir together flour, baking powder, salt,
nutmeg, and sugar.
Beat egg with milk in a large bowl.
Beat in oil, then bananas and lemon juice.
Add flour mixture.
Stir just until combined (batter can be a little lumpy).
Grease seasoned pancake griddle and place
over medium heat until a few drops of water dance on the hot griddle.
For each hotcake, pour a scant  cup batter onto the griddle.  Cook hotcakes on first side until they are puffed, full of bubbles and look dry at edges.
Turn and cook until second side is golden brown.
Serve at once with honey-pecan butter.
Makes sixteen to eighteen 3  inch hotcakes.

Honey-Pecan Butter 
Spread pecans in a shallow pan.
Toast in a 350 degree oven for about 8 minutes; cool.
Place pecans, butter and honey in small food processor
and blend until well combined and fluffly.
Serve at room temperature.
Refrigerate any leftovers.
Makes about 1 cup.
Enjoy!