Buttermilk & Banana Pancakes

From Best New England Recipes

Bread Recipes | Quickbreads, Coffee Cakes Recipes

Preparation Time: 20 minutes

Start to Finish Time: 20 minutes

Yield: 2 dozen pancakes

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.

Find Similar Recipes

• By Category
  • Bread Recipes
  • Quickbreads, Coffee Cakes Recipes
• By Course
  • Breakfast & Brunches Recipes
• By Preparation Method
  • Cook Recipes