New Orleans Banana Flapjacks
Source of Recipe
Aunt Saunny
2 tsp. baking soda
2 cups buttermilk
2 cups flour
2 eggs
3 tbsp. melted butter
2 scant tsp. salt
2 cups sliced bananas (4 to 6 medium bananas)
Maple syrup
In large bowl, dissolve the baking soda in the buttermilk. Add flour,
eggs, butter and salt.
Stir lightly: the batter should be streaky and lumpy. Gently fold in
bananas. Drop by spoonfuls onto a hot, lightly oiled griddle or skillet.
Turn when bubbles begin to break on the top of the pancakes. Cook until
golden brown.
Serve with maple syrup.
The batter will thicken as it sits. If necessary, use up to 1/2 cup
additional buttermilk, milk or water to thin the batter.
Makes about 1-1/2 dozen, 4 inch pancakes.
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