Prep 20 mins
Cook 20 mins
Rather than stirring the banana slices into the batter. they are added to the pancakes in the pan, this way they are evenly distributed and hold their shape. Nutritious whole-wheat flour kernels, gives the pancakes a chewer texture and a richer taste. Recipe comes from Food Everyday.
- 1⁄2 cup whole wheat flour (spooned and leveled)
- 1⁄2 cup flour (spooned and leveled)
- 3 tablespoons light-brown sugar
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup buttermilk
- 1 large egg, lightly beaten
- 1 1⁄2 tablespoons unsalted butter, melted
- 2 teaspoons canola oil
- 1 large ripe banana, thinly sliced
- maple syrup, for serving (optional)
- chopped walnuts, for serving (optional)
- Preheat oven to 250°F.
- In a large mixing bowl, combine flours, sugar, baking powder, baking soda and salt; Whisk in buttermilk, egg and butter until batter is well combined and free of lumps.
- In a large non-stick skillet or griddle, swirl oil to coat bottom of pan, working in batches add batter in 1/4-cup portions, cook until golden brown and tiny bubbles form evenly on top, 2 to 5 minutes.
- Top with banana slices, dividing evenly; flip pancakes and continue cooking until lightly puffed, 2 to 5 minutes (reduce heat if browning to quickly), transfer to baking sheet; keep warm in oven while you cook remaining pancakes: serve warm with maple syrup and walnuts, if desired.
These pancakes were perfect on this cold, snowy morning! The girls came in from making their snowman and wolfed these down in no time. I used two bananas instead of one and didn't need any extra syrup because the bananas were really sweet. Thanks Barb for a great introduction to American pancakes :-)