Steven has been making this buttermilk pancake recipe for as long as we’ve known each other. I like it so much that at the beginning I would insist that he make double batches! It was our weekend ritual. He cooked the pancakes and I would set up the table, brew the coffee and make fresh orange juice. Then we would sit, eat and be happy! Now, of course, with the problems inherent in getting older, elevated cholesterol and weight control, they’re reserved more for special treats, like when we have out-of-town guests.
Last week was one of these special occasions. Steven prepared a double batch for our niece, Juliana, and our friend, Chris. Juliana was here visiting from Northern Virginia and Chris slept over after we stayed up really late playing Hearts and chatting over glasses of red wine. (See what I mean? Two batches easily fed four people!)
I suggested a twist to the basic pancake recipe this time. Why not add the extra ripe bananas that are lying around with some walnuts? Banana nut pancakes remind me of our friend, Lúcia. She served us something similar once when we visited her and her family while they lived in an enormous house on Long Island.
The bananas are simply peeled and sliced without mashing. You put them in the pancake after your pour the batter into the skillet. When you flip, the exposed banana develops a lovely caramelized flavor and browns a bit. You should try them one day soon as they’re divine!
buttermilk pancakes with caramelized banana and walnuts
1 cup flour
2 tbs. sugar
1 tsp. baking powder
½ tsp. baking soda
1½ cups low fat buttermilk
1 tbs. vegetable oil with some extra to grease the pans
1 egg, lightly beaten
½ tsp. vanilla extract
2 ripe bananas, peeled and sliced
~½ walnut halves
In a large bowl, mix all of the dry ingredients together and set aside (not bananas and walnuts). In another bowl beat the egg then mix in the wet ingredients. Pour wet into dry ingredients and beat by hand until just mixed and smooth. The batter will have some lumps. That’s ok. If it’s too thick, add a bit more buttermilk. I like it somewhere in the middle between very thick and runny. That way it spreads easily but doesn’t get too thin, like a crepe.
I use two or three non-stick frying pans to make the cooking faster. Grease your pans at the start of cooking with some vegetable oil or butter. Heat pans on high. When heated, add a ladle of batter and lower temperature to medium. Place two banana slices and two walnut halves into cooking pancake. Cook on one side for one to two minutes until bubbles begin to rise to surface of batter and you can maneuver a spatula under cake. Gently flip and cook other side for about the same. Flipping is a little tricky with the heavy fillings, so don’t be distressed if you make a mess. You’ll have to experiment with the cooking times and temperatures as you go. The pancakes should be a golden brown color and cooked through without burning.
Eat right away! You can freeze leftovers, if you have any, but they’re not the same.