Recipe: Baked Upside Down Banana Pecan Pancake

2 cups Original Bisquick mix

1 cup whole milk

2 eggs

1 teaspoon vanilla

1 stick butter

1 cup real maple syrup

3-4 ripe bananas, cut into 1/2-inch slices

1 cup chopped pecans or walnuts

1. Make pancake batter, combining Bisquick with milk, eggs, and vanilla.

2. Move top rack of oven to the upper-middle position and preheat oven to 350 degrees.

3. Melt butter in heavy 10- or 11-inch ovenproof skillet in oven. When butter has melted, remove from oven and brush sides of pan with melted butter. Add maple syrup and let cool for a couple of minutes.

4. Arrange bananas evenly over the syrup. Sprinkle nuts over bananas. Pour pancake batter gently over bananas and spread evenly.

5. Bake on top rack of oven for about 30 minutes or until the top browns. Remove from oven and let cool 5 minutes. Invert onto a large platter. Dust lightly with powdered sugar, slice and serve.

— Courtesy of Hamanassett Bed and Breakfast