Banana-Walnut Pancakes with Maple-Cinnamon Brown Butter
New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly
Provided by: Adeena Sussman
total prep 896 calories/serving
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 eggs, beaten
- 2 1/4 cups shaken buttermilk, plus more for loosening batter if necessary
- 2 tablespoons butter, melted and slightly cooled
- 1/2 cup chopped lightly toasted walnuts
- Melted butter for cooking pancakes
- MAPLE-CINNAMON BROWN BUTTER:
- 1 stick butter
- 1 cup maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- Sift together the flour, baking powder, baking soda, sugar, salt and cinnamon in a large bowl. Whisk together the eggs, buttermilk and melted butter. Combine the wet and dry ingredients and whisk until just combined (batter will be slightly lumpy). Fold in walnuts.
- Place butter in a saucepan and cook over medium-high heat until browned and a nutty aroma develops, 1-2 minutes. Add syrup, cinnamon and salt and take off heat.
- Heat a griddle or cast-iron skillet over medium-high heat and brush griddle with additional melted butter. Measure out pancake batter 1/3 cup at a time and pour in batches into griddle or skillet. After ladling batter onto griddle, place four or five ¼-inch banana slices on top of pancake. Flip gently; continue cooking until done--bananas will caramelize slightly.
- Cook until edges brown and bubbles form around edges and center of pancakes, 2-3 minutes per side. Flip and continue cooking.
- Serve over maple-cinnamon brown butter over Banana-Walnut pancakes.
- Note: If batter becomes too thick, loosen with additional buttermilk, adding 1 tablespoon at a time, If you like sweeter pancakes, add an additional tablespoon of sugar to the batter.