Banana-Macadamia Pancakes
I had buttermilk left over from making panna cotta, so naturally it was time for pancakes for dinner. This recipe got four forks from the reviewers on Epicurious, and I can see why. The textures alone are fantastic: tender pancakes, melting banana pieces that would be too much were it not for the rich, toothy crunch of the nuts. I ate them simply adorned with butter, but I think the orange butter that was part of the recipe (but I didn't make) would be even better.
Whisk together 3/4 cup flour, 1 1/2 tablespoon sugar, 3/4 teaspoon baking powder, 1/4 teaspoon baking soda and a pinch of salt. Then melt 1 1/2 tablespoons butter and whisk in 3/4 cup buttermilk, 1 egg and a dash of vanilla. Mix the wet into the dry, then add 1/4 cup chopped macadamias and 1 small diced banana. Cook like regular pancakes.
I bet the basic recipe would be good with lots of different variations, but why do I insist on messing with a good thing?
Thanks for the great recipe Kim. I enjoy pancakes with blueberries and other fruit but I have not tried adding nuts yet. You did not mention adding any syrup and it sounds like it is not necessary. I think people add too much syrup to enjoy the tastes and textures of pancakes. This recipe sounds like it has an array of tastes and textures to enjoy by itself
I am going to try this out for sure.