Blueberry and Pecan Banana Pancakes

1 cup pancake mix (I use Bob’s Red Mill Buttermilk Pancake and Waffle Mix)
¾ cup cream
1 egg
1 tablespoon melted butter
2 tablespoons chopped pecans
1 tablespoon chilled butter, cut into four cubes
a handful of fresh blueberries
1 banana, sliced into ½” rounds
Maple syrup to finish

In a mixing bowl, beat the egg with the cream and melted butter. Slowly sprinkle in small amounts of the pancake mix, whisking in each addition to prevent lumps. Stir in the pecans and set aside. Melt one cube of butter into non-stick skillet over medium heat. Ladle a scoop of the pancake batter into the hot skillet. As the batter begins to firm, press a couple blueberries and banana slices into the pancake. When the edges begin to turn golden brown and bubbles begin to form, flip the pancake. Continue cooking until brown. Finish with a drizzle of maple syrup. ENJOY!