Recipe by Irmgard
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.
Top Review by Baby Kato
Awesome pancakes, light, tender and fluffy, just the way I like them. Love the addition of the banana and nuts... I didn't have any walnuts so I substituted with macadamia nuts. They worked great in this wonderful recipe. Thank you for sharing. I will be making these again. I am a huge pancake fan. Made for What's on the Menu? Tag Game. 2015
- 354.88 ml all-purpose flour
- 29.58 ml granulated sugar
- 4.92 ml baking soda
- 78.07 ml chopped walnuts
- 236.59 ml mashed ripe banana (about 2)
- 473.18 ml buttermilk or 473.18 ml sour milk
- 2 eggs
- 59.14 ml butter, melted
- butter (for frying)
Directions See How It's Made
- 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.