A generous slathering of smooth mascarpone cheese adds a sweet yet tangy surprise to a stack of puffy banana pancakes.

Banana Cream Pancakes

In a small skillet, heat pecans over medium heat until lightly toasted, stirring frequently. Set aside.

For mascarpone cream, in a small mixing bowl beat pudding and mascarpone cheese with an electric mixer on medium until combined. Beat in powdered sugar until smooth. Set aside.

In a large bowl, combine flour, sugar, baking powder, salt and pecans. Set aside.

In a medium bowl, combine eggs, milk, bananas, melted butter and vanilla. Gently stir banana mixture into flour mixture just until batter is blended. (Batter should be lumpy.)

Pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat until golden brown, flipping once when surface is bubbly. Transfer pancake to serving plate; cover and keep warm in a 200-degree oven for up to 10 minutes. Repeat with remaining batter.

To serve, layer pancakes with a rounded tablespoon of mascarpone cream and banana slices. Pour maple syrup over stack and serve hot.