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Banana and Pecan Pancakes with Maple Butter (Tyler Florence) Recipe

Banana and Pecan Pancakes with Maple Butter (Tyler Florence) Recipe

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Banana and Pecan Pancakes with Maple Butter (Tyler Florence)

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Ingredients:

Serving

2 cups buttermilk
3 eggs
1 tsp pure vanilla extract
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 pinch salt
4 tbsp sugar
1/2 cup pecans, toasted and finely ground (not chopped )
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles
maple butter , recipe follows
confectioners' sugar, to garnish
candied pecans, to garnish

Directions:

Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
Maple Butter:
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Yield: 6 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	516.09 Kcal (2161 kJ)
Calories from fat	245.56 Kcal
		% Daily Value*
Total Fat	27.28g	42%
Cholesterol	111.07mg	37%
Sodium	346.79mg	14%
Potassium	608.63mg	13%
Total Carbs	58.25g	19%
Sugars	17.21g	69%
Dietary Fiber	4.82g	19%
Protein	12.13g	24%
Vitamin C	5.5mg	9%
Vitamin A	0.1mg	3%
Iron	1.5mg	9%
Calcium	186.1mg	19%

Amount Per 100 g
Calories	213.54 Kcal (894 kJ)
Calories from fat	101.61 Kcal
		% Daily Value*
Total Fat	11.29g	42%
Cholesterol	45.96mg	37%
Sodium	143.49mg	14%
Potassium	251.83mg	13%
Total Carbs	24.1g	19%
Sugars	7.12g	69%
Dietary Fiber	1.99g	19%
Protein	5.02g	24%
Vitamin C	2.3mg	9%
Iron	0.6mg	9%
Calcium	77mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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