Banana Buttermilk Pancakes

Revised 2013 May 07

12 4" cakes

Ingredients

1 cup very ripe bananas, mashed
2 teaspoons fresh lemon juice
1 cup buttermilk
1 large egg
1 teaspoon vanilla
1 teaspoon lemon zest, grated
3 tablespoons butter, melted and cooled
1/2 cup flour, all-purpose
1/2 cup buckwheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Preparation

Blend the mashed bananas and lemon juice.

Combine the banana mixture with the buttermilk, egg, vanilla, lemon zest and 3 tablespoons melted butter in a large bowl.

In a separate bowl, combine the dry ingredients. Stir the dry ingredients into the banana-buttermilk mixture, taking care not to over mix.

Brush the surface of a large non-stick frying pan with butter. When the pan is hot, spoon in the batter using a small ladle or 1/4 cup measure. Cook for 2-3 minutes over medium-high heat. When the surface of the pancake is smooth and small bubbles appear, flip it over and cook briefly to brown the other side.

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The batter can be prepared the night before and kept covered in the refrigerator

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