Prep 10 mins
Cook 30 mins
This recipe is a good way to use up bananas and want something a little different for breakfast or dinner. My daughter loves them with chocolate syrup on top but I prefer maple syrup. This recipe came from a back issue of Canadian Living magazine.
- In a large bowl, sift or stir together flour, sugar and baking soda; mix in walnuts.
- Combine bananas, buttermilk, eggs and butter; stir into dry ingredients just until moistened.
- In a large skillet or griddle, melt just enough butter over medium heat to coat the surface of the pan.
- Pour in about 3 tbsp.
- of batter for each pancake; cook pancakes, in batches, for 1-1/2 to 2 minutes on one side or until tiny bubbles appear on the surface and the bottom is golden brown.
- Flip and cook the second side for about 1 minute or until golden.
These tasted good, but the batter was more runny than I'm used to for pancakes. It didn't set fast enough in the pan, so even when using a very, very small amount, I ended up with a pancake that was spread all over the pan. I like the buttermilk and banana combo, and although they didn't look like typical pancakes (because they were basically fluffy crepes roughly cut into individual portions) they tasted fine.
I woke up Saturday morning and somehow had some buttermilk, chopped walnuts and bananas I needed to use up. I've made pancakes so many times but these were far and away the best. Thanks!
Just made these and they are excellent. I made a few modifications. First, I omitted butter altogether and cooked them on the non-stick griddle. I also subbed brown sugar for white and toasted the walnuts prior to putting them in the batter. A little extra effort for great reward. And last, I used 1 c. white flour and 1/2 c. whole wheat for a little extra fiber. I will be making these again and can't wait to make them while camping over the fire!!