Revised 2013 May 07
12 4" cakes
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
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.
The batter can be prepared the night before and kept covered in the refrigerator
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