Banana and Pecan Pancakes
Equipment
- 1 piece parchment or greaseproof paper
- 1 griddle OR large skillet
Ingredients
For the wet ingredients:
- 2 cups buttermilk
- 3 eggs
- 1 teaspoon pure vanilla extract
For the dry ingredients:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 4 tablespoons sugar
Remaining ingredients:
- 1/2 cup pecans toasted and finely ground (not chopped)
- 1/2 stick unsalted butter melted
- 3 bananas peeled and sliced in 1/4-inch circles
- Confectioners' sugar to garnish
- Candied Pecans to garnish (optional)
For the maple butter (optional):
- 2 sticks unsalted butter softened
- 1/4 cup pure maple syrup
- 2 tablespoons honey
Instructions
Maple Butter (Optional):
- In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
Make the pancakes:
- Preheat the oven to 200 degrees F.
- In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan.
- Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve:
- Slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
Notes
Recipe source: Tyler Florence, Food Network