Last night I made these super-simple pancakes. The secret is adding the bananas into the top of the batter after pouring it rather than mixing them in. This also creates a nice caramelization of the bananas. It was very good with maple syrup. I would make these again.
The serving size said 6-8, so I made the full recipe with the intention of making extras to freeze and eat another day. Imagine my surprise when I only managed to get 6 pancakes out of the recipe! I do not think Martha intended for people to only eat one pancake per person. So the full recipe was appropriate for 2 people.
Rather than stirring the banana slices into the batter, we added them to the pancakes in the pan; this way they are evenly distributed and hold their shape.
1/2 cup whole-wheat flour
1/2 cup all-purpose flour -- (spooned and leveled)
3 tablespoons light-brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg -- lightly beaten
1 1/2 tablespoons unsalted butter -- melted
2 teaspoons vegetable oil
1 large ripe banana -- thinly sliced
Maple syrup -- for serving (optional)
1. Preheat oven to 250 degrees. In a large mixing bowl, combine flours, sugar, baking powder, baking soda, and salt. Whisk in buttermilk, egg, and butter until batter is well combined and free of lumps.
2. In a large nonstick skillet over medium heat, swirl oil to coat bottom of pan. Working in batches, add batter in 1/4-cup portions; cook until golden brown and tiny air bubbles form evenly on top, 2 to 5 minutes.
3. Top with banana slices, dividing evenly; flip pancakes, and continue cooking until slightly puffed, 2 to 5 minutes (reduce heat if browning too quickly). Transfer to a baking sheet; keep warm in oven while you cook remaining pancakes.
4. Serve pancakes with maple syrup and walnuts, if desired.