I've been doing some serious research lately. Pancake research. And I've come to the conclusion that once you go buttermilk you don't go back. There's something about tangy buttermilk that takes an ordinary pancake and turns it into a fluffy stack of heaven. These buttermilk banana pancakes made a fun and yummy lunch on a rainy Saturday.
Here's how I made them:
1 cup all-purpose flour
1 tsp granulated white sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1 cup buttermilk
1 banana, mashed
1 tbsp butter for the pan
In a medium mixing bowl, I whisked together the first five ingredients. Then I cracked the egg into the dry ingredients, added the buttermilk, and stirred it with the whisk until most of the lumps were gone. The mashed banana was stirred in last.
I melted the butter in a preheated frying pan (I find just below medium heat is the sweet spot for pancakes). The pancake batter was poured into the frying pan, about 1/2 a cup at a time, and allowed to cook until bubbles were evenly appearing on the surface, then I flipped and cooked the other side until golden brown.
My 3-year-old loves his pancakes. We ate 'em with maple syrup and I dressed mine up with walnuts. Oooh ya!
Is buttermilk in your fridge? What do you like to make with it? What's been going into your pancakes lately?
