Breakfast
Banana Buttermilk Pancakes
Serves 4 people (8 pancakes)
Banana Buttermilk Pancakes
Serves 4 people (8 pancakes)
A crispy exterior gives these pancakes a delightful texture.
Nutritional Information per serving (2 pancakes):Calories 222 (31% from fat) carb. 32g pro. 7g fat 8g sat. fat 4g chol. 71mg sod. 310mg calc 92mg fiber 1g
Ingredients
- 1 cup unbleached all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1∕8 teaspoon table salt
- 1∕8 teaspoon ground cinnamon
- ¾cup buttermilk, plus 2 tablespoons, room temperature
- 1 large egg, room temperature
- ½ teaspoon pure vanilla extract
- 2 tablespoons unsalted butter, melted and cooled to room temperature
- 1 ripe banana (¼ mashed, ¾ cut into thin slices)
Preparation
- Preheat the grill, fitted with the griddle plates, to Medium.
- Prepare the pancake batter. Put the flour, sugars, baking soda, baking powder, salt, and cinnamon into a medium bowl. Stir with a whisk to blend. Reserve.
- In a separate bowl, whisk together the buttermilk, eggs, and vanilla. Add to the flour mixture; whisk to combine.
- Stir in the melted butter and then fold in the mashed banana. Be careful not to over mix.
- Once the grill has preheated for 10 minutes, drop batter evenly onto the griddle plate using a ¼-cup measure. Place 2 to 3 banana slices on each pancake. Cook pancakes until bubbles form, about 3 to 4 minutes; flip and cook until done, about 2 to 3 minutes longer.
- Transfer to warm plates to serve. As you finish each batch of pancakes, you can keep them warm on a wire rack placed on a baking sheet in a low oven (200°F). Repeat until all the batter is used.
