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1 1/2 cups all-purpose flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups well-shaken buttermilk
3 tablespoons unsalted butter, melted
2 large eggs
1 teaspoon vanilla
1 ripe large banana, chopped into small pieces
1/2 cup pecans or macadamia nuts, chopped

Orange butter and maple syrup 

Combine 1/4 cup soft unsalted butter, 1/2 tsp fresh orange zest, and 1 tsp fresh orange juice to make orange butter

Blend dry ingredients in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth, add flour mixture and whisk until just combined, cut banana into bits and fold into batter with nuts.

Brush a 12-inch nonstick skillet with some melted butter and heat over moderate heat. Working in batches of 3-4 pancakes, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, flip and cook until golden brown. Transfer to a plate and loosely cover with foil to keep warm, repeat. Serve with orange butter and maple syrup. Makes 12-16 pancakes.