All-American Buttermilk Banana Pancakes

I’m a breakfast fan, and like I once said, aim to try new breakfast things each weekend (sometimes I’m lazy though and those mornings we have simply just eggs and toast with toppings). This Sunday we spent in a striking, self-caused nausea and slept reaaaallly late. I had promised good old all-American pancakes for breakfast, so despite my feeling I could not let my better half down.

There are probably thousands of different pancake recipes in America, and everyone has their own favorite. We in Finland have also our own type of pancakes, that are more like crepes, thin and crispy from the edges. This recipe here is actually from a Finnish magazine, so I’m not gonna say anything about its “American” authenticity. However, with it you can’t go wrong. These pancakes here are so simple to prepare, so fluffy, so delicious and they go well with all kinds of toppings. My favorites are berries with maple syrup but this time we had banana, some pecan nuts and syrup, of course. I actually have eaten these also with caramelized bananas and ice cream, so I will add the instructions here after the pancake recipe.

Happy mornings!

Buttermilk and Banana Pancakes

700ml buttermilk

2 eggs

50g butter, melted

500ml all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons sugar or honey

1 teaspoon salt

1 teaspoon vanilla essence/vanilla sugar

For serving:

1-2 bananas

6 pecan nuts, roughly chopped

maple syrup

In a large bowl, whisk together buttermilk and eggs. Mix flour, baking powder and soda and salt and add gradually into the buttermilk mixture. Keep stirring until smooth. Add rest of the ingredients, mix well and let rest for 5-10 minutes.

Heat a small cast iron skillet into medium low heat. Grease the skillet with a 1cmx1cmx1cm cube of butter. Once melted, scoop 100ml of the pancake batter into the skillet. Cook until bubbles start to form on top of the pancake and the bottom is golden brown. 

Flip the pancake and cook until golden from both sides. Fry all the pancake batter and keep the ready pancakes warm, wrapped in aluminium foil.

Slice the bananas and chop the pecan nuts. Gather on a serving plate the pancakes and top with bananas, nuts, maple syrup and some icing sugar.

Caramelized Bananas

2 unripe bananas

30g salted butter

2 tablespoons icing sugar

Melt the butter in a pan over medium heat. Slice bananas and add into the pan. Fry turning until they soften, around 2 minutes. Add the sugar to the pan and cook a couple of minutes more or until the bananas start caramelizing. 

Serve with pancakes or crepes and whipped cream.