Banana Buttermilk Pancakes
Stephanie Ito
ingredients
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 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 teaspoons unsalted butter, melted
- 2 tablespoons vegetable oil
- 2 ripe bananas, thinly sliced
- Maple syrup and chopped walnuts, for serving
directions
- 1
Preheat oven to 250°.
- 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 nonstick skillet over medium heat, swirl oil to coat bottom of pan. Working in batches, add batter in 1/4 cup portions; immediately arrange several banana slices on top of each pancake. Cook until golden brown and tiny air bubbles form evenly on top, 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.
Source: Stephanie Ito
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