Banana Pancakes
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
Preparation
In a medium bowl, whisk together the eggs and buttermilk. Stir in the melted butter.
In a small bowl, mix the flour, sugar, baking soda, and salt together.
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.
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.
Transfer the cooked pancakes to an ovenproof dish and place in a warm oven until the entire batch is ready to be served.
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.
