Fast Recipe For Banana-Walnut Pancakes

Oh my...these are pancakealicious! They are moist, light, fluffy and superbly delicious. The original recipe was taken from Tyler Florence who does everything five star, but it’s been tweaked just a bit to accommodate my family’s taste buds. These pancakes are an excellent choice for breakfast or brunch. You can even have them for lunch or supper. You might even prefer to eat them for dinner. You could possibly prepare them for a snack. You can eat one or two for an in-between snack. You can share them if you like. You can make them for a romantic breakfast with thick strips of smoked bacon on the side with the pancakes in the middle. Or you can have your honey-bunny lie on the side of the pancakes and eat the middle of the bacon. Whatever you decide to do with the middles and sides, just make sure that you only eat these every six months to keep your middle and sides from expanding!

Speaking of middles and sides, fill a large cold glass of milk to the middle and have it on the side.

Your Ingredients:

2-cups buttermilk
3 large eggs
1-tsp pure vanilla extract
2-cups all purpose flour
1-1/2-tsp baking powder
1-tsp baking soda
1 pinch salt
4-tbsp sugar
1/2-cup walnuts, toasted and finely ground (not chopped)
1/2-stick+2-tbsp unsalted melted butter, divided
3 bananas, peeled and sliced in 1/4-inch circles
Maple Butter, recipe follows
Walnuts, toasted and chopped into chunky pieces
1 additional banana, peeled and sliced thinly on the bias (diagonally)
Confectioner’s sugar

PREHEAT oven to 200-degrees F.

IN a large mixing bowl, whisk together the buttermilk, eggs, and vanilla until well combined.

IN another bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

COMBINE the wet ingredients with the dry and stir well with a rubber spatula or spoon to get rid of the lumps.

FOLD in the ground walnuts and 1/2-stick of melted butter and stir until batter is smooth.

HEAT a griddle or skillet over medium-low heat and add a little of the remaining melted butter to keep the pancakes from sticking.

USE a ladle to pour pancake batter onto the griddle or skillet.

COOK the pancakes on one side until they are set and the 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.

TRANSFER the pancakes to a warming plate and place in the oven while you make the rest.

Your Ingredients For Maple Butter:

2 sticks unsalted butter, at room temperature
1/4-cup pure maple syrup
2-tbsp honey
1 sheet parchment paper

PLACE ingredients in a bowl and mash with a rubber spatula until well blended. Roll it up in the paper, like a tube and twist the ends so you have a log-shaped roll. Chill the maple butter roll in the refrigerator for 30-minutes.

REMOVE maple butter from fridge and slice into rounds.

PLACE the pancakes on a plate and put a slice of maple butter between each pancake and on the top. Place 2 diagonal slices of remaining banana on each stack and place the plates in the oven for about 1-1/2 minutes so that butter will melt and top banana slices will warm.

SPRINKLE with confectioner’s sugar and toasted chopped walnuts.

Note: To toast walnuts, place them evenly into a skillet on medium-low heat, stirring frequently to prevent burning. Remove from the heat when walnuts begin to release their flavor and are golden brown, about 3-4 minutes.

Always Enjoy!