Week 16 - Banana Walnut

The idea for this was quite simple. My daughter recently ate bananas for the first time, so since we had plenty of the fruit on hand, I put them in to pancakes.  I love that this recipe calls for pressing sliced bananas in to the batter once it's on the griddle.  Once you flip the pancakes, let them sit for a bit so the bananas develop a nice caramelization on them.  It's sooo good!  This recipe has gained the coveted "favorite pancake" spot for my husband.  We'll see how long that lasts. Jó étvágyat!

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 walnuts, chopped 
• 1/2 stick unsalted butter, melted
• 3 bananas, peeled and sliced in 1/4-inch circles

Directions
1.  In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined.
2.  In a separate bowl mix the flour, baking powder, soda, salt, and sugar.
3.  Combine the wet ingredients with the dry and stir with a spoon.  Fold in the walnuts, most of the melted butter and whisk.
4.  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.

5.  Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter.

6.  When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Serve with syrup.

Big and fluffy pancakes!