I don’t know a man, woman, or child who doesn’t love a fluffy stack of pancakes. You can substitute anything for the pecans and the banana: strawberry and almond, blueberry and orange, honey and ricotta.
Recipe information
Yield
serves 4
Ingredients
Maple-Honey Butter
Banana-Pecan Pancakes
Preparation
Step 1
In a mixing bowl, mash the softened butter with the maple syrup and honey until well blended. Chill the butter in the fridge for 30 minutes.
Step 2
Whisk the buttermilk, eggs, and vanilla together until lightly beaten. In another bowl, stir the flour, sugar, baking powder, baking soda, and salt together. Mix the wet ingredients into the dry ingredients to combine. Fold in the pecans and the 4 tablespoons of melted butter; whisk to a smooth batter. Heat a griddle or skillet over medium-low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle or measuring cup, pour the batter into the pan. The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle. Cook the pancakes on one side until they set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Keep the pancakes warm in a low (200°F.) oven while you make the rest. Slice the maple-honey butter, layer it between the stack of pancakes, and let it melt. Who needs syrup?
