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Banana-Buttermilk Pancakes

Banana-Buttermilk Pancakes

Rather than stirring the banana slices into the batter, we added them to the pancakes in the pan; this way they are evenly distributed and hold their shape.

Everyday Food, January/February 2005 http://www.marthastewart.com/316616/banana-buttermilk-pancakes
3.77778
Rated
75.5556100(9)9
  • Prep Time 20 minutes
  • Total Time 40 minutes
  • Yield Makes 8

Ingredients

    • 1/2 cup whole-wheat flour
    • 1/2 cup all-purpose 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 vegetable oil
    • 1 large ripe banana, thinly sliced
    • Maple syrup, for serving (optional)

Directions

  1. Preheat oven to 250 degrees. 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.
  2. In a large nonstick skillet over medium heat, swirl oil to coat bottom of pan. Working in batches, add batter in 1/4-cup portions; cook until golden brown and tiny air bubbles form evenly on top, 2 to 5 minutes.
  3. Top with banana slices, dividing evenly; flip pancakes, and continue cooking until slightly puffed, 2 to 5 minutes (reduce heat if browning too quickly). Transfer to a baking sheet; keep warm in oven while you cook remaining pancakes.
  4. Serve pancakes with maple syrup and walnuts, if desired.

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