A few weeks ago I received a new cookbook...The Seasonal Baker by John Barricelli. I am in love with this cookbook. I mean it. I think I am going to bake my way through it. Every single recipe looks and sounds so good. I made the glorious morning muffins last week and they were heaven. My kids loved them too. And my neighbor, because of course I had to share some with her. And oh yes, the parents thought they were delish also.
So getting down to the business at hand...pancakes. As I mentioned at the beginning of this post, yesterday was National Pancake Day. Of course I had to celebrate, so I made breakfast for dinner and we had banana buttermilk pancakes (from my new cookbook!) with bacon. I've never tasted pancakes quite like these. Add some maple syrup on top and call it good. Well, call it great. The bananas caramelized on the griddle. Oh yeah...
2 cups all purpose flour
1 1/2 tablespoons sugar
1 1/2 teaspoons course salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups buttermilk
2 large eggs
1 1/2 tablespoons unsalted butter, melted
2 ripe bananas, sliced
Heat an electric griddle and lightly coat it with butter.
In a large bowl whisk together the flour, sugar, salt, baking powder and baking soda.
In a medium bowl whisk together the buttermilk and eggs. Add to the dry ingredients and stir with a whisk just to combine and break up lumps. Stir in the melted butter.
Using a 1/4 cup measure, spoon the batter onto the hot griddle. Place 3 or 4 banana slices on top of each and gently press the slices into the batter. Cook until the top of the pancakes are bubbling and the edges begin to set, about 2 to 3 minutes. Turn with a spatula and cook the other side until brown, another 2 to 3 minutes. Serve with butter and warm maple syrup.