Banana Macadamia Nut Pancakes with Orange Butter

Banana Macadamia Nut Pancakes with Orange Butter

Banana Macadamia Nut Pancakes with Orange Butter


For orange butter

1/2 stick (1/4 cup) unsalted butter, softened

1/2 teaspoon finely grated fresh orange zest

1 1/2 teaspoons fresh orange juice

1/8 teaspoon salt

For pancakes

1 1/2 cups all-purpose flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups well-shaken buttermilk

3 tablespoons unsalted butter, melted

2 large eggs

1 teaspoon vanilla

1 ripe large banana

1/2 cup salted roasted Out Of Africa Macadamia nuts (2 1/2 oz), chopped.

Accompaniment: maple syrup


YIELD: Makes 15 (4-inch) pancakes


TOTAL TIME: 30 min

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 the banana into bits and fold into batter along with nuts. (Batter will be very thick.)

Brush a 12-inch nonstick skillet with some of the 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 a 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.

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