Banana Buttermilk Pancakes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is a good way to use up bananas and want something a little different for breakfast or dinner. My daughter loves them with chocolate syrup on top but I prefer maple syrup. This recipe came from a back issue of Canadian Living magazine. Ingredients:
1 1/2 cups all-purpose flour |
2 tablespoons granulated sugar |
1 teaspoon baking soda |
1/3 cup chopped walnuts |
1 cup mashed ripe banana (about 2) |
2 cups buttermilk or 2 cups sour milk |
2 eggs |
1/4 cup butter, melted |
butter (for frying) |
Directions:
1. In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
2. Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
3. In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
4. Pour in about 3 tbsp.
5. of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
6. Flip and cook the second side for about 1 minute or until golden.
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