Banana Split Pancakes
Makes 9 or 10 pancakes
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- 1/2 cup mashed very ripe banana
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Large pinch of ground nutmeg
- Oil for brushing the pan
- Melted butter, sliced fresh banana, sliced fresh strawberries, warmed Nutella, and Buttery Brown Sugar Syrup for serving
In a medium bowl, whisk together the egg, buttermilk, butter, banana, and sugar. In a separate bowl, sift together the flour, baking powder, baking soda, salt, and nutmeg.
Pour the liquid ingredients over the dry ingredients and stir together with a fork or small whisk just to combine (over-stirring makes the pancakes tough). It is okay if the batter is a little bit lumpy.
Heat a nonstick griddle or skillet over medium-high heat. Brush the pan lightly with oil and drop the batter onto the heated skillet in mounded 1/4 cup portions. Cook the pancakes until the batter starts to brown around the edges and little bubbles start to form over the surface of the batter, 1 to 2 minutes. Use your spatula to lift a corner of the pancake to see if it is brown and lacy and ready to turn. Flip the pancake and finish cooking, 1 to 2 minutes longer.
Repeat with the remaining pancake batter, brushing the pan with more oil when needed to prevent sticking.
Serve the warm pancakes drizzled with melted butter, sliced bananas, fresh strawberries, warmed Nutella, and/or Buttery Brown Sugar Syrup (recipe below).
Buttery Brown Sugar Syrup:
Makes 1 cup
- 1 cup firmly packed light brown sugar
- 2 tablespoons unsalted butter
- 1/2 cup water
In a medium saucepan over medium heat, combine all the ingredients. Swirl the pan occasionally to combine ingredients. When the butter is melted and the sugar is dissolved, increase the heat to high and bring the mixture to a boil. Reduce the heat to medium-low and simmer until the syrup thickens and is the consistency of warm maple syrup, about 6 to 8 minutes. Let cool slightly and serve. The syrup will continue to thicken as it cools.
Adapted from Sticky, Chewy, Messy, Gooey Treats for Kids by Jill O’Connor. Used by permission.