In a dry skillet, toast the pecans over medium heat until fragrant, about 2-3 minutes. Set aside.

In a medium bowl, whisk together flour, sugar, salt, soda, and baking powder.

In another medium bowl, whisk together egg yolk, butter, buttermilk, and milk.

Add yolk mixture to dry mixture and stir gently until barely combined.

Add egg white to the mixture and stir until a thick, lumpy bumpy batter forms. Stop before the batter smooths out! The egg white may not even be all the way incorporated. That's okay! We like lumps and bumps in our pancake batter.

Heat a griddle or grill pan over medium heat. Melt some butter in the pan. Place 4-5 slices of banana in a circle on the griddle for each pancake. Ladle the batter on top of the pancakes, covering completely. Cook until bubbles start to appear on the exposed surface of the pancake. When bubbles appear, flip pancake and cook for an additional 2-3 minutes or until browned. Sometimes the bananas get a little mangled in the flip. Don't fret, it'll still be delicious!

Keep finished pancakes warm in a single layer on a baking sheet in an oven preheated to 200 degrees or serve immediately with peanut butter or biscoff, toasted pecans, and warm maple syrup.