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Regular pancakes are enlivened with fresh bananas, a hint of brown sugar and the tang of buttermilk.
1 egg
1 cup unbleached, all-purpose flour
1 cup buttermilk
1 T packed brown sugar
2 T vegetable oil
1 T baking powder
1/4 t salt
2 ripe bananas, peeled and thinly sliced
In a medium bowl, whisk egg until well beaten. Add remaining ingredients, except for bananas, and stir until just smooth. Stir in bananas. Heat skillet or griddle over medium heat or to 375°. If necessary, grease skillet with a small pat of butter. Pour scant 1/4 cup batter onto preheated skillet. Cook pancakes until puffed and dry around the edges. Turn and cook other side until golden brown.
Serve immediately with pure maple syrup and butter.
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