Banana Macadamia Pancakes with Orange Butter |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 15 |
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Ingredients:
1/2 stick (1/4 cup) unsalted butter, softened |
1/2 teaspoon finely grated fresh orange zest |
1 1/2 teaspoons fresh orange juice |
1/8 teaspoon salt |
1 1/2 cups all-purpose flour |
3 tablespoons sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 1/2 cups well-shaken buttermilk |
3 tablespoons unsalted butter, melted |
2 large eggs |
1 teaspoon vanilla |
1 ripe large banana |
1/2 cup salted roasted macadamia nuts (2 1/2 oz), chopped |
accompaniment: maple syrup |
Directions:
1. Make orange butter: Stir together all orange butter ingredients in a small bowl until combined well.
2. Make pancakes: Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined. Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.)
3. Brush a 12-inch nonstick skillet with some of remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch. Serve with orange butter.
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