From: Tyler Florence's Real Kitchen.
I don't know a man, woman, or child who doesn't love a fluffy stack of pancakes. You may substitute anything for the pecans and banana: strawberries and almonds, blueberries and orange, honey and ricotta.
INGREDIENTS for MAPLE HONEY BUTTER
- 1 cup (two sticks) unsalted butter, softened
- 1/4 cup pure maple syrup
- 2 Tbsp honey
BANANA PECAN PANCAKES
- 2 cups buttermilk
- 3 eggs
- 1 tsp pure vanilla extract
- 2 cups flour
- 3 Tbsp sugar
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup pecans, toasted and finely ground
- 4 Tbsp (1/2 stick) unsalted butter, melted, plus more for frying
- 3 bananas, peeled and sliced in 1/4 inch circles
- In mixing bowl, mash softened butter with maple syrup and honey until well-blended. Chill butter in fridge for 30 minutes.
- Whisk buttermilk, eggs, and vanilla until lightly beaten.
- In another bowl, stir together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients into dry ingredients. Fold in pecans and 4 Tbsp of melted butter; whisk to a smooth batter.
- Heat skillet over med-low heat and swirl around a little melted butter to keep pancakes from sticking. Using ladle or measuring cup, pour batter into pan. The trick to perfect round pancakes is pouring batter in same spot and letting it roll out to a complete circle.
- Cook pancakes on one side until they set and then lightly press banana slices into batter.
- When small bubbles appear on uncooked surface, flip pancakes and cook until golden on both sides.
- Keep pancakes warm in low oven while you make the rest. Slice maple-honey butter, layer in between stacks of pancakes and let it melt. Mmmmm!