Ingredients
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1/4 cup unsalted butter, softened
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1/2 teaspoon finely grated fresh orange zest
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1 1/2 teaspoons fresh orange juice
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1/8 teaspoon salt
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1 1/2 cups all-purpose flour
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3 tablespoons sugar
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1 1/2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 1/2 cups well-shaken buttermilk
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3 tablespoons unsalted butter, melted
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1 teaspoon vanilla
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1 large ripe banana
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2 large eggs
Instructions
- Make orange butter:
- Stir together all orange butter ingredients in a small bowl until combined well.
- Make pancakes:
- Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined.
- Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.).
- Brush a 12-inch nonstick skillet with some of remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes.
- Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
- Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch. Serve with orange butter.