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At Cumberland Falls Banana Macadamia Nut Pancakes

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1 1/2 cup all purpose flour
3 Tablespoons of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 1/2 cups of buttermilk (shake well)
3 Tablespoons of butter (melt)
2 large eggs
1 teaspoon vanilla
1 very ripe banana (large)
1/2 cup salted and roasted macadamia nuts

Put all dry ingredients in a large bowl and whisk well. In a separate bowl, add the wet ingredients- buttermilk, butter, vanilla and whisk together until smooth. Add this to the flour mixture and mix only until combined. Over-mixing will result in tough pancakes. Cut bananas into small bits and fold into batter with the nuts. Your batter will be thick.

Melt some butter on a skillet or griddle and pour 1/4 cup of batter per pancake. Cook until underside is golden brown; flipping only once. Do not depress pancakes with spatula. Transfer to large plate loosely covered with tin foil to keep warm. Continue production until batter used.

You can serve with Orange Butter or Maple Butter
1/2 stick of unsalted butter
1/2 teaspoon of finely grated orange zest
1 1/2 teaspoons of fresh orange juice
1/8 teaspoon of salt

Maple Butter:
Use same amount of butter and whip with 2 tsp. of maple syrup