Banana Bread Pancakes
Banana bread in pancake form, yes please!
Prep:
10
minutes
Cook:
10
minutes
TOtal:
20
minutes
Ingredients
DRY
- 2 c AP flour
- 2 tbsp white sugar
- 2 tbsp brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 c toasted chopped pecans
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp salt
WET
- 2 c whole buttermilk
- 2 large eggs
- 1 tsp vanilla extract or bean paste
- 4 tbsp melted butter
MIXINS
TOPPING
MAPLE WHIPPED CREAM
- 1 c cold heavy whipped cream
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- pinch of kosher salt
Instructions
PANCAKES
- Preheat an electric griddle over medium high heat.
- Mix the dry ingredients in one bowl.
- Mix the wet ingredients in another bowl.
- Add the wet into the dry ingredients and stir just until incorporated.
- Using a large cookie scoop, portion out the batter onto the grill.
- Reduce heat to medium low and cook until bubbles start to form on the top and pop, approximately 3 minutes.
- When set, add sliced bananas pushing down gently.
- Flip the pancakes and cook until the bottoms are golden brown, approximately 2-3 minutes.
- Transfer to a plate, add sliced bananas, maple whipped cream, and caramelized pecans.
MAPLE WHIPPED CREAM
- Pour the heavy cream into the chilled bowl and using a stand mixer beat the heavy cream on medium high until the cream starts to thicken.
- Slowly add the maple syrup, vanilla extract, and kosher salt.
- Continue beating on high spead until stiff peaks form.
- Keep refrigerated until ready to serve.