Instructions: Combine first 7 ingredients in a large bowl. Beat eggs lightly with olive oil. Add buttermilk then add bananas to liquid. Add liquid ingredients to dry and mix until all flour is moistened. Cook in non stick skillet with a little olive oil over medium heat.

Serve 2 pancakes per person. Garnish tops of pancakes with 3 or 4 slices of banana and a little brown sugar.

This recipe yields 6 to 8 servings.

Gracious English country inn nestled on a scenic hillside overlooking the Shenandoah Valley!

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