Posted on May 5, 2011 at 7:07 AM
1-1/2 cups All-Purpose Flour
1 Tbl. Baking Powder
1 tsp. Kosher Salt
2 cups Buttermilk
1 tsp. Vanilla
2 Tbls. Vegetable Oil
1 oz. Butter (unsalted)
1 oz. Brown Sugar
1/2 tsp. Cinnamon
6 oz. Bananas, sliced on a slight angle, 1/4" thick
1-1/2 tsps. Vegetable Oil
1 oz. Pecans-Toasted, chopped
1/2 tsp. Powdered Sugar
1/2 tsp. Cinnamon
· Place the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Pour the buttermilk into the mixing bowl. Add the eggs, vanilla and oil into the bowl. Using a wire whisk, stir the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter. Set aside.
· Place the butter and brown sugar into a small non-stick sauté pan set over medium heat. Cook and stir the ingredients together until both the butter and brown sugar have melted. Add the cinnamon and bananas into the pan. Continue to cook and stir the ingredients together until the bananas are warm and evenly glazed with the brown-sugar butter mixture.
· Pour the vegetable oil on a griddle set to medium high heat (approximately 350°F)* Using a 4 oz. ladle, pour the batter onto the griddle, forming pancake that are 6” in diameter.
· Cook the pancakes for approximately 2-1/2 minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.
· Flip each pancake over and continue to cook for another 1-1/2 minutes or until done.
· Place the pancakes onto serving plates and pour the bananas with the brown sugar-butter glaze over the pancakes. Garnish the pancakes with toasted pecans and a light sprinkle of powdered sugar and cinnamon.
Makes: 6 Pancakes
*If a griddle is not available, a large non-stick pan may be used with about 1/4 tsp. of vegetable
oil to cook one 6” pancake at a time.