2 ounces butter, unsalted, melted
1 cup oats, old-fashioned
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup sour cream
3/4 cup buttermilk
2 eggs, large
1 teaspoon vanilla
2 bananas, gently mashed
Canola oil, as needed
Pecans, chopped, as needed
About 1/2 cup raisins
Maple syrup, as needed
In a large bowl, whisk together all your dry ingredients. Then add the sour cream, milk and eggs and stir with a whisk. Fold in the mashed bananas and stir in the 2 ounces of melted butter. In a large fry pan or flat frying pan over a medium-high heat, melt a little butter and spread it around the pan. Pour 1/4 cup of batter down on the pan, making sure to keep the cakes as round as possible and not to crowd the pan. (You may only be able to cook 2 cakes at a time.)
Fill the cakes with pecans and raisins and allow to cook for 3 minutes. Carefully flip your cakes over, cooking for another 2 to 3 minutes. Check the center to make sure the cakes are done all the way through and serve with your favorite maple syrup. Makes 16 cakes.
