Banana Bread Pancakes
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Medium
Prep time: 10 minutes
Cook time: 5 minutes
Servings: 10
Ingredients
- 2¾ cups self-rising flour
- ⅓ cup sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups whole buttermilk
- 1 cup mashed ripe banana
- 2 large eggs
- 3 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- banana slices, to serve
- chopped toasted pecans, to serve
- sweetened whipped cream, to serve
- maple syrup, to serve
Directions
In a large bowl, stir together flour, sugar, cinnamon, and nutmeg.
In a medium bowl, stir together buttermilk, mashed banana, eggs, melted butter, and vanilla. Pour over flour mixture, stirring just until combined. (Batter will be slightly lumpy.)
Brush a large skillet or griddle with oil; heat over medium heat. For each pancake, spoon about 1⁄2 cup batter in prepared skillet or griddle, spacing 1 inch apart. Cook until bubbles appear on surface and bottoms are golden brown, 2 to 3 minutes. Turn pancakes; cook until bottoms are golden brown, 2 to 3 minutes. Serve with banana slices, pecans, whipped cream, and syrup.