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Banana and Pecan Pancakes with Maple Butter

Source of Recipe


Tyler Florence, from "Tyler's Ultimate"






List of Ingredients



• 2 cups buttermilk
  
• 3 eggs
  
• 1 tsp pure vanilla extract
  
• 2 cups all-purpose flour
  
• 1-1/2 tsp baking powder
  
• 1 tsp baking soda
  
• Pinch salt
  
• 4 Tbsp sugar
  
• 1/2 cup pecans, toasted and finely ground (not chopped)
  
• 1/2 stick unsalted butter, melted
  
• 3 bananas, peeled and sliced in 1/4-inch circles
  
• Maple Butter (recipe follows)
  
• Confectioners' sugar, to garnish
  
• Candied pecans, to garnish
  






Instructions



1. Preheat the oven to 200° F.
   
   
2. In a large mixing bowl, whisk the buttermilk, eggs and vanilla together so they are well combined. In a separate bowl, mix the flour, baking powder, soda, salt and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter, and whisk until the batter is smooth. Heat a griddle or skillet over medium-low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle, pour the batter into the pan (see Cook's Note).
   
   
3. Cook the pancakes on one side until they are set, and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
   
   To serve, slice the maple butter, layer it between the stack of pancakes, and place in the oven to melt for 1-1/2 minutes. Sprinkle with confectioners' sugar and candied pecans.
   
   Makes 6 servings.
   
   ............................
   
   MAPLE BUTTER
   
   • 2 sticks unsalted butter, softened
   • 1/4 cup pure maple syrup
   • 2 Tbsp honey
   • 1 piece parchment or grease-proof paper
   
   In a mixing bowl, using a spatula, mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube, and twist the ends. Chill in the refrigerator for 30 minutes.
   
   Makes 6 servings.
   
   
   COOK'S NOTE
   
   The trick to perfect round pancakes is pouring all the batter in the same spot and letting it roll out to a complete circle.