Yield: 6 servings
* 2 cups buttermilk
* 3 eggs
* 1 teaspoon pure vanilla extract
* 2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 pinch salt
* 4 tablespoons sugar
* 1/2 cup pecans, toasted and finely ground (not chopped)
* 1/2 stick unsalted butter, melted
* 3 bananas, peeled and sliced in 1/4-inch circles
* Maple Butter, recipe follows
* Confectioners' sugar, to garnish
* Candied Pecans, to garnish
Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla
together so they are well combined. 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 whisk until batter is smooth.
Heat a griddle or skillet over medium low heat and swirl around a
little melted butter to keep the pancakes from sticking. Using a ladle
pour the batter into the pan, see Cook's note*
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 pancakes to a warming plate in the oven while you
make the rest.
To serve, slice the maple-honey butter, layer it between the stack of
pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle
with confectioner's sugar and candied pecans.
*Cook's note: The trick to perfect round pancakes is pouring all the
batter in the same spot and letting it roll out to a complete circle.
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper
In a mixing bowl, using a spatula mash the butter with the maple syrup
and honey until well blended. Roll it up in the paper, like a tube and
twist the ends. Chill in the refrigerator for 30 minutes.
Yield: 6 servings