Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 93g / 3 1/3oz All-purpose flour

  2. 1 tablespoon 15ml Sugar

  3. 1/2 teaspoon 2 1/2ml Salt

  4. 1 teaspoon 5ml Baking soda

  5. 1 teaspoon 5ml Baking powder

  6. 1 teaspoon 5ml Egg (large)

  7. 1 cup 237ml Buttermilk

  8. 1/4 cup 59ml Whole milk

  9. 1 tablespoon 15ml Melted unsalted butter

  10. 3 tablespoons 45ml Unsalted butter

  11. 3 Ripe bananas - cut 1/3" slices

  12. Coconut Syrup - seeNote

Instructions Jump to Ingredients ↑

  1. Sift together the flour, sugar, salt, baking soda and baking powder. In a large bowl, whisk together the egg, buttermilk, milk and melted butter. Add the dry ingredients. Stir until the flour disappears, being careful not to overbeat the batter. Preheat the oven to 200 degrees.

  2. Melt 1/2 tablespoon of the butter in a large cast-iron skillet over medium heat. Ladle about 1/4 cup of batter into the pan for each pancake. Immediately press 4 or 5 banana slices into each, so the batter oozes slightly over the fruit.

  3. Cook until bubbles appear and then flip and cook on the other side, about 3 minutes total. Transfer the pancakes to a platter and keep warm in the oven while you cook the remaining batches, adding butter to the pan as needed. Serve hot with warm Coconut Syrup.


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