Pancakes
Recipe
| Summary |
This recipe is adapted from Tyler Florence's Banana and Pecan Pancakes with Maple Butter. This is by far the best pancake recipe I have made. Very simple, hard to mess up. And very yummy!! You can add ingredients other then banana slices. Try chocolate chips or blueberries. |
| Prep Time | 5 Minutes |
| Cook Time | 15 Minutes |
| Servings | 6 |
| Serving Size | 3 pancakes |
| Ingredients |
2 cups buttermilk* (I know who has buttermilk on hand? See note below) 3 eggs 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 ½ teaspoons baking powder 1 teaspoon baking soda 1 pinch salt 4 tablespoons sugar ½ stick unsalted butter, melted 3 bananas, peeled, and sliced in ¼-inch circles *Note: Don't have buttermilk in your refrigerator, neither did I, but you can easily make some. Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minute. Then, use as much as your recipe calls for. |
| Instructions |
Preheat the oven to 200 degrees F. In a large mixing bowl, whisk the buttermilk, eggs and vanilla together well. In a separate bowl, mix the flour, baking powder, baking soda, salt and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Pour in the melted butter and whisk until smooth. Heat a griddle or skillet over medium-low heat and swirl around a little melted butter to keep the pancakes from sticking. Use a ladle to pour the batter into the pan. Cook the pancakes on one 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 eight minutes). Transfer pancakes to a warming plate in the oven while you make the rest until the batter is gone. Happy Cooking! |
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