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Tuesday recipe: Banana-Pecan Pancakes with Maple Butter

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Written by April Yorke   
Monday, 27 April 2009 19:00

I initially printed out this recipe for Pancake Tuesday but ended up making applesauce pancakes instead. I had an out-of-town guest this past weekend, presenting me with the perfect opportunity to give these puppies a try. So worth it.

Banana-Pecan Pancakes with Maple Butter

Ingredients

  • 2 cups buttermilk
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 4 tablespoons sugar
  • 1/2 cup pecans, toasted and finely ground, not chopped
  • 1/2 stick unsalted butter, melted
  •  3 bananas, peeled and sliced in 1/4-inch circles
  • Maple Butter, recipe follows
  • Confectioners' sugar, to garnish
  • Candied Pecans, to garnish


Cooking Directions

Preheat the oven to 200 degrees F.

In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth.

Heat a griddle or 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 (see Cook's note*).

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 minutes.

Transfer pancakes to a warming plate in the oven while you make the rest.

To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans.

*Cook's note: The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.

Maple Butter

In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended.

Roll it up in the paper, like a tube and twist the ends.

Chill in the refrigerator for 30 minutes.

Recipe notes:

  • I used a buttermilk substitute: for 2 cups buttermilk, put 2 tbsp white vinegar in the measuring cup and then fill to the 2 c. mark with regular milk
  • I didn't bother with the maple butter tube -- just left it in the bowl and scooped it out with a spoon 
  • There were no candied pecans in sight. 
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April Yorke is a (Cult)ure Magazine contributor since Wednesday, 07 January 2009.

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