My Kids' Favorite Banana Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Whether at home or on vacation, pancakes are a family affair at Debra's house every Saturday morning, and banana is her children's favorite kind. But don't limit yourself: blueberries, strawberries, and nectarines all taste equally delicious. Try lightly toasting the pecans for a decidedly adult flavor, or substitute chopped walnuts. Ingredients:
2 large eggs |
2 cups buttermilk |
6 tablespoons (3/4 stick) unsalted butter, melted |
1 1/2 cups all-purpose flour |
1/4 cup sugar |
2 teaspoons baking soda |
1/2 teaspoon sea salt |
1 cup diced bananas (2 large) |
1/2 cup finely chopped pecans |
nonstick cooking spray or 2 tablespoons unsalted butter |
Directions:
1. In a medium bowl, whisk together the eggs and buttermilk. Stir in the melted butter.
2. In a small bowl, mix the flour, sugar, baking soda, and salt together.
3. Add the dry ingredients to the wet ingredients, stirring until just combined don't worry if there are a few lumps. Stir in the bananas and pecans.
4. Lightly grease a large sauté pan or griddle with the nonstick spray or butter. Heat the pan until hot and then spoon out 3 tablespoons of batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Turn the pancakes over and cook for another minute.
5. Transfer the cooked pancakes to an ovenproof dish and place in a warm oven until the entire batch is ready to be served.
6. Tip: These pancakes freeze well and make an instant flavor-packed breakfast. Place the pancakes in groups of 3 in individual plastic freezer bags. Just reheat them in your toaster oven or microwave.
7. The Summer House Cookbook Clarkson Potter
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