These pancakes lean on the sweet side--fitting for that special Sunday brunch, plus kids will love them.
Makes about 14 pancakes
1¾ cups unbleached, all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar, packed
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon table salt
¼ teaspoon ground cinnamon
1½ cups buttermilk
2 large eggs
¾ teaspoon pure vanilla extract
2 ripe bananas (½ mashed, 1½ cut into thin slices) divided
¼ cup unsalted butter, melted
Unsalted butter for cooking
Nutritional information per serving (2 pancakes): Calories 288 (26% from fat) • Carb 47g • pro. 7g • fat 9g • sat. fat 5g • Chol 74mg • sod. 350mg • calc. 93mg • fiber 1g
1. In a separate bowl, add 1¾ cup flour, ¼ cup each granulated and light brown sugar, teaspoon baking soda, ½ teaspoon baking powder and ¼ teaspoon each salt and cinnamon. Stir together.
2. Insert the Metal Chopping Blade. Add 1½ cups buttermilk, 2 large eggs, ¾ teaspoon vanilla extract and a mashed, half banana. Secure the Cooking Lid.
3. The processor is set to blend for 1 minute on Speed 6. After 30 seconds, slowly pour ¼ cup melted butter through the feed tube to incorporate.
4. Add the reserved dry ingredients and Pulse to incorporate, about 4 times. Scrape the bowl.
5. The processor is set for 10 seconds on Speed 10 to incorporate.
6. Place a griddle or large nonstick skillet over medium heat. Once preheated, melt a small amount of butter to just coat the pan.
7. Drop batter evenly into the pan using a ¼-cup measure. Place 2 to 3 banana slices on each pancake.
8. Cook pancakes until bubbles form, about 2 minutes; flip and cook until done, about 1 to 2 minutes longer. Repeat with remaining batter.
9. Transfer to warm plates for serving. As you finish each round of pancakes, you can keep them warm on a wire rack placed on a baking sheet inside a low oven (200°F).