Banana Nutmeg Pancakes
| American cuisine | Breakfast Cuisine | Vegetarian Cuisine
Ingredients
- 1 cup all-purpose bleached flour
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon nutmeg
- ¾ cup buttermilk
- ¼ cup milk
- 1 large egg
- 2 tablespoon unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil for brushing griddle
- 2 small bananas, thinly sliced
Instructions
- Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
- Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
- Whisk nutmeg into dry ingredients.
- Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
- Whisk in egg, butter, and vanilla.
- Add wet ingredients to dry ingredients and whisk until just mixed.
- Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
- Increase heat to medium and generously brush skillet or griddle with oil.
- When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding.
- Drop 5 or 6 slices of banana over the uncooked side of each pancake as it cooks.
- When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
- Cook until pancakes are golden brown on remaining side.
- Repeat, brushing skillet or griddle with oil.
- Serve hot.