Banana-Buttermilk Pancakes |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Rather than stirring the banana slices into the batter. they are added to the pancakes in the pan, this way they are evenly distributed and hold their shape. Nutritious whole-wheat flour kernels, gives the pancakes a chewer texture and a richer taste. Recipe comes from Food Everyday. Ingredients:
1/2 cup whole wheat flour (spooned and leveled) |
1/2 cup flour (spooned and leveled) |
3 tablespoons light-brown sugar |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup buttermilk |
1 large egg, lightly beaten |
1 1/2 tablespoons unsalted butter, melted |
2 teaspoons canola oil |
1 large ripe banana, thinly sliced |
maple syrup, for serving (optional) |
chopped walnuts, for serving (optional) |
Directions:
1. Preheat oven to 250°F.
2. In a large mixing bowl, combine flours, sugar, baking powder, baking soda and salt; Whisk in buttermilk, egg and butter until batter is well combined and free of lumps.
3. In a large non-stick skillet or griddle, swirl oil to coat bottom of pan, working in batches add batter in 1/4-cup portions, cook until golden brown and tiny bubbles form evenly on top, 2 to 5 minutes.
4. Top with banana slices, dividing evenly; flip pancakes and continue cooking until lightly puffed, 2 to 5 minutes (reduce heat if browning to quickly), transfer to baking sheet; keep warm in oven while you cook remaining pancakes: serve warm with maple syrup and walnuts, if desired.
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