Breakfast

Banana Nutmeg Pancakes

Serves 8 · 5 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

1 cup all-purpose bleached flour
2 teaspoons sugar
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon nutmeg
¾ cup buttermilk
¼ cup milk
1 large egg
2 tablespoon unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil for brushing griddle
2 small bananas, thinly sliced

Method

Heat a large non-stick skillet or griddle over low heat while preparing ingredients.
Mix flour, sugar, salt, baking powder, and baking soda in medium bowl.
Whisk nutmeg into dry ingredients.
Microwave buttermilk and milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds.
Whisk in egg, butter, and vanilla.
Add wet ingredients to dry ingredients and whisk until just mixed.
Return batter to measuring cup, stirring in a teaspoon or two of water, if necessary, to make a thick, but pourable batter.
Increase heat to medium and generously brush skillet or griddle with oil.
When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding.
Drop 5 or 6 slices of banana over the uncooked side of each pancake as it cooks.
When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes.
Cook until pancakes are golden brown on remaining side.
Repeat, brushing skillet or griddle with oil.
Serve hot.