| 2 cups flour|
2 1/2 teaspoons baking powder
1/2 teaspoons baking soda
2 tablespoons sugar
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
6 tablespoons butter, melted
1/2 teaspoon vanilla, or to taste
2 very ripe medium bananas (about 12 to 14 ounces)
2/3 cups pecans, toasted lightly and chopped
Softened butter or vegetable oil, for cooking the pancakes
In a bowl whisk together the flour, baking powder, baking soda, sugar and salt. In another bowl whisk together the buttermilk, eggs, butter and vanilla. Whisk the dry ingredients into the liquid until combined well.
Chop fine the banana and add it to the batter along with the pecans.
Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with butter or oil. Working in batches, drop 1/4 cup measures of batter onto griddle to form pancakes and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
Serve with Berry-Maple Syrup, recipe follows.
Recipe courtesy of Georgia Downard
1 1/2 cups pure maple syrup
1 cinnamon stick
1 cup picked over berries, such as blackberries or strawberries, stemmed and
halved or raspberries or blueberries
In a saucepan set over moderate heat combine the syrup with the cinnamon stick and simmer gently for 5 minutes. Add the berries and simmer for 1 minute. Remove and discard cinnamon stick. Yield: about 2 1/2 cups
Friday, May 4, 2007
Banana Pecan Buttermilk Pancakes
I've been using this recipe of about 6 years now. It came from Food TV's Cooking Live with Sara Moulton. I did enjoy her show. The only problem I've had is that it's just too thick so I end up using some extra buttermilk to get it to the consistency I want. And then I still usually spread them out with the back of the scoop. We usually just use maple syrup for serving, but the recipe came with Berry/Maple Syrup. I've never tried to make that though.