This is my absolute favorite buttermilk pancake recipe! It takes no time to throw this yummy breakfast together and you will be oh, so, loved for it. For extra love, throw on some chocolate chips while they are cooking up!
For the pancakes:
1 1/2 cups all-purpose flour
2 T. sugar
1 tsp. baking powder
1/2 tsp. soda
1/4 tsp. kosher salt
2 cups buttermilk
2 T. butter, melted
1 large egg
For the caramelized bananas:
3 bananas, sliced horizontally and then cut into 1-inch chunks
1 cup pure maple syrup
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In another medium bowl, whisk together the buttermilk, melted butter, and egg. Add the dry ingredients too the buttermilk mixture. Mix until just combined. The batter should be a little lumpy.
Grease a nonstick skillet or griddle and heat to medium-high. Pour about 1/3-cup batter per pancake onto the griddle. When small bubbles begin to form on the tops of the pancakes, they are ready to be flipped, 2 to 3 minutes on each side.
Meanwhile, heat the maple syrup and bananas in a medium skillet over medium heat. Cook until hot and bubbly, about 4 minutes. Serve the pancakes immediately with caramelized bananas on top or along side.
Yield: 12 (4 1/2 inch) pancakes (4 to 6 servings)
COOKING THE BOOKS, YA’LL!