Pancakes always taste better if you're still in your pajamas--really. In the summertime, you can add blueberries and peaches to this recipe. Or, if it's winter and you need a reminder that summer will indeed return, frozen berries work great, too.
3 cups flour
1 tablespoon plus pinch baking powder
2 teaspoons sugar
1 teaspoon salt
2 large eggs
1 quart buttermilk
6 tablespoons unsalted butter, melted
3 tablespoons unsalted butter
4 bananas, sliced into 20 rounds each
1 cup warm maple syrup
In a medium-size bowl, whisk dry ingredients.
In a separate large bowl, whisk eggs. Whisk in buttermilk and 6 tablespoons melted butter.
Whisk dry ingredients into egg mixture just until incorporated--don't overmix. Let rest 5 minutes.
Heat a large nonstick saute pan or griddle to medium (about 350°).
Melt enough remaining butter to spread a thin, even film over the surface of the pan.
Ladle about 1/4 cup batter per pancake into pan and let spread into rounds. Let cook about 30 seconds.
Place a few banana slices on each pancake and let cook until bubbles break the surface. Flip gently and cook about 1 minute, until golden-brown. Serve with warm maple syrup.