Banana and Pecan Pancakes

Buttermilk pancakes with pecans and bananas, how could this not be amazing, especially coming from Chef Tyler Florence. And just when you didn’t think maple syrup could get any better, you add butter and honey to it! If you don’t prefer slices of banana in the pancakes, you can mash them and add them to the batter before cooking. Enjoy!

2 C. buttermilk
3 eggs
1 tsp. vanilla extract
2 C. flour (I used Einkorn)
1 1/2 tsp. baking powder
1 tsp. baking soda
A pinch of salt
4 Tbsp. sugar
1/2 C. pecans, toasted and finely ground
1/2 stick of butter, melted
3 bananas, peeled and sliced in 1/4-inch circles

Maple butter
2 sticks of butter, softened
1/4 C. maple syrup
2 Tbsp. honey

Preheat oven to 200 degrees. In a large mixing bowl, whisk the buttermilk, eggs, and vanilla together to combine. In a separate bowl, mix the flour, baking powder, soda, salt and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and mix until the batter is smooth. Heat a griddle over medium low heat. Melt a little butter so that the pancakes don’t stick. Using a ladle pour the batter into the pan.

Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer the pancakes to a warming plate in the oven while you make the rest.

To serve, slice the maple-honey butter, layer it between the stacks of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner’s sugar.

Maple butter
In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it into a log using parchment paper and twist the ends of the paper. Chill in the refrigerator for 30 minutes.

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