Prep 20 mins
Cook 10 mins
I found this recipe at Food Network. It's a Tyler Florence recipe. My family really liked these pancakes and thought they were so good. This recipe easily cuts in half. When I made these the first time I used buttermilk and this last time I was out but had heavy cream that needed to be used up so used that without a problem. I used one whole egg and 2 yolks when I cut the recipe in half as I needed to use up my yolks. I've used sugar in the past but recently I subbed Splenda sugar blend. The first time I made these pancakes I used finely chopped walnuts instead of pecans and the next time I used pecans. My family perfers the pancakes made with walnuts. This last batch of pancakes I made that I cut in half I added a scoop of protein powder with no problems. As for the Maple Butter I've never been able to get the honey to mix in completely. The first time I made the Maple Butter I cut the recipe in half, melted the butter, then added my maple syrup and honey mixed them together then I placed it in the freezer for the time it took me to make my pancakes and it turned out great as I never melted the butter. The next time I made the but I again cut the recipe in half and melted my butter, but this time I used sugar free Log Cabin syrup, and Imitation honey. Either way this butter tastes great! Note: the honey does tend to separate from the butter even as it sits in the refrigerator so it needs to be mixed before using. I plan to try to whip all the butter mix together next time with my hand mixer to see if this helps.
- 2 cups buttermilk
- 3 eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 4 tablespoons sugar
- 1⁄2 cup pecans, toasted and finely ground (not chopped)
- 1⁄4 cup unsalted butter, melted
- 3 bananas, peeled and sliced in 1/4-inch circles
- confectioners' sugar, to garnish
- candied pecans, to garnish
- 1 cup unsalted butter, softened
- 1⁄4 cup pure maple syrup
- 2 tablespoons honey
- Preheat the oven to 200 degrees F.
- In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. 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 pour the batter into the pan, see Cook's note*.
- Cook the pancakes on 1 side until they are 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. Transfer pancakes to a warming plate in the oven while you make the rest.
- To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.
- *Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.
- Maple Butter:.
- 1 piece parchment or greaseproof paper.
- In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.