Sometimes ideas for food just pop into my head. Sometimes the idea is a result of some brainstorming. And sometimes the ideas come to me while I’m sleeping.
I think about food a lot. A lot, a lot.
Well, one morning, pancakes were on the menu. And there were some over ripe bananas just begging to be in those pancakes. But my little brain started turning and I decided banana pancakes were not going to suffice. These needed to be extra special banana BREAD pancakes. And I instantly knew just how I was going to do it.
I love that my brain works like that.
These pancakes have two whole bananas smashed into them, and candied nuts. You can use candied walnuts, or candies pecans.
Of course I served these with Buttermilk Syrup. But maple would be delicious as well.
- 1 2/3 cups buttermilk
- 1 tsp baking soda
- 1 1/2 cups flour
- 1 tsp salt
- 1 tsp sugar (or 1 tsp honey)
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 eggs- yolks separated
- 1/2 cup oil
- 1 tsp vanilla
- 2 ripe bananas- mashed
- 1/2 cup walnuts or pecans (optional)
- 2 Tbs brown or white sugar- to candy the nuts
- In a medium frying pan, add the nuts and the 2 Tbs sugar. Over medium heat allow the sugar to melt, or dissolve, and coat the nuts. You can can add a tsp or two of water if the sugar isn’t melting well. Remove the nuts to a sheet of parchment paper, or foil with non-stick spray. Separate the nuts a little, so they aren’t in a big clump, and allow to cool.
- In a large mixing bowl, combine the buttermilk and baking soda. Stir with a fork and let sit.
- In a small bowl or two cup measuring cup, combine the flour, salt, sugar (if using honey, add it later), baking powder, cinnamon, and nutmeg. No need to stir yet.
- Separate the egg yolks from the whites. Put the yolks in the same bowl as the buttermilk. Put the whites into a third bowl, a medium size mixing bowl. Using an electric hand mixer whip the egg whites until stiff peaks form.
- Add the flour mixture to the buttermilk. Mix with the hand mixer. Add the mashed bananas, oil, and vanilla to the buttermilk mixture and mix again.
- Using a rubber scraper, fold the egg whites into the buttermilk mixture. Fold in the candied nuts as well.
- Cook the batter, about a 1/3- 1/2 of a cup for each pancake, on a hot griddle for about two minutes on each side. Make sure the inside is cooked all the way through before serving.
- Serve warm with your favorite syrup. Makes about 12- 15 pancakes.
Makes about 14 pancakes.
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