BANANA WALNUT PANCAKES WITH SPICED MAPLE BUTTER
Makes: 6-8
Ingredients:
2 cups buttermilk, (or make your own: 2 cups whole organic milk with a splash of fresh lemon juice. Let rest for 10 minutes.)
3 eggs
1 tsp. pure vanilla extract
2 cups all-purpose flour
1½ tsp. baking powder
1 tsp. baking soda
pinch sea salt
4 Tbsp. sugar
½ cup walnuts or pecans, toasted and ground
½ stick unsalted butter, melted
3-4 bananas, peeled and sliced in circles
Maple butter (see recipe below)
Confectioners’ sugar, to garnish
Candied walnuts or pecans, to garnish
Fresh whipped cream, to garnish
Instructions:
1. Preheat oven to 200º F.
2. In a large mixing bowl whisk the buttermilk, eggs, and vanilla together until well combined.
3. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spatula or whisk.
4. Fold in the walnuts or pecans, adding most of the melted butter and whisk until smooth. But do not over mix.
5. Heat a 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.
6. Cook the pancakes on one 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 8-10 minutes. Transfer the pancakes to a warming plate in the oven while you make the rest.
7. To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1½ minutes. Sprinkle with confectioner’s sugar and candied pecans. Serve with fresh whipped cream on the side.
Note: The trick to perfect round pancakes is pouring the batter in the same spot and letting it roll out to a complete circle.
SPICED MAPLE BUTTER
Ingredients:
2 sticks unsalted butter, softened
¼ cup pure (high quality) maple syrup
½ Tbsp. cinnamon powder
Pinch cayenne
2 Tbsp. raw honey
Parchment paper
Instructions:
1. In a mixing bowl, using a spatula, mash the butter with the maple syrup, spices, and honey until well blended.
2. Roll it up in the parchment paper like a tube, and twist the ends.
3. Chill in the refrigerator for 30-45 minutes or until hardened.
