Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 ripe banana, mashed
- 1/2 cup chopped walnuts
Special equipment needed:
- Non-stick skillet or griddle
- Mixing bowl
- Whisk or fork
- Spatula
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk together the buttermilk, egg, melted butter, and mashed banana.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Fold in the chopped walnuts.
5. Heat a non-stick skillet or griddle over medium heat.
6. Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle.
7. Cook until bubbles form on the surface of the pancake and the edges start to dry, about 2-3 minutes.
8. Flip the pancake and cook for another 1-2 minutes until golden brown.
9. Repeat with the remaining batter.
10. Serve warm with your favorite toppings.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 160
Fat: 8g
Saturated Fat: 2g
Cholesterol: 30mg
Sodium: 200mg
Carbohydrates: 18g
Fiber: 1g
Sugar: 5g
Protein: 4g
Substitutions for ingredients:
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Granulated sugar can be substituted with honey, maple syrup, or agave nectar.
- Buttermilk can be substituted with regular milk or a non-dairy milk alternative.
- Unsalted butter can be substituted with coconut oil or vegetable oil.
- Walnuts can be substituted with pecans or almonds.
Variations:
- Add chocolate chips or blueberries to the batter.
- Use different types of nuts, such as pecans or almonds.
- Top with sliced bananas and whipped cream.
Tips and tricks:
- Mash the banana well to avoid large chunks in the batter.
- Don't overmix the batter, as it can result in tough pancakes.
- Use a non-stick skillet or griddle to prevent the pancakes from sticking.
- Keep the pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Top with sliced bananas and a sprinkle of chopped walnuts.
Garnishes:
Chopped walnuts, sliced bananas, whipped cream, or a dusting of powdered sugar.
Pairings:
Serve with bacon or sausage and a cup of coffee or orange juice.
Suggested side dishes:
Fresh fruit salad or a side of scrambled eggs.
Troubleshooting advice:
- If the pancakes are too thick, add a little more buttermilk to thin out the batter.
- If the pancakes are too thin, add a little more flour to thicken the batter.
- If the pancakes are sticking to the skillet or griddle, make sure it's well-oiled or use a non-stick spray.
Food safety advice:
Make sure to cook the pancakes thoroughly to avoid any risk of foodborne illness.
Food history:
Pancakes have been a popular breakfast food for centuries, with variations found in many cultures around the world. The addition of bananas and walnuts to the batter is a modern twist on a classic recipe.
Flavor profiles:
The pancakes are sweet and nutty, with a hint of banana flavor.
Serving suggestions:
Serve the pancakes warm with your favorite toppings for a delicious breakfast or brunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A