Banana-Buttermilk Pancakes

By YogiRenee

Ingredients

• 1/2 1/2 1/2 cup whole-wheat flour
• 1/2 1/2 1/2 cup all-purpose flour, (spooned and leveled)
• 3 3 3 tablespoons light-brown sugar
• 1/2 1/2 1/2 teaspoon baking powder
• 1/4 1/4 1/4 teaspoon baking soda
• 1/4 1/4 1/4 teaspoon salt
• 1 1 1 cup buttermilk
• 1 1 1 large egg, lightly beaten
• 1 1/2 1 1/2 1/2 tablespoons unsalted butter, melted
• 2 2 2 teaspoons vegetable oil
• 1 1 1 large ripe banana, thinly sliced
• Maple syrup, for serving (optional)

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

Directions

Preheat oven to 250 degrees. 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 nonstick skillet over medium heat, swirl oil to coat bottom of pan. Working in batches, add batter in 1/4-cup portions; cook until golden brown and tiny air bubbles form evenly on top, 2 to 5 minutes.

Top with banana slices, dividing evenly; flip pancakes, and continue cooking until slightly puffed, 2 to 5 minutes (reduce heat if browning too quickly). Transfer to a baking sheet; keep warm in oven while you cook remaining pancakes.

Serve pancakes with maple syrup and walnuts, if desired.