Banana-nut Pancakes

I did it! I finally made pancakes that were actually good. Like REALLY good. I think the secret is buttermilk and waiting extra long to heat my griddle. I turn the stovetop to medium for about 5 minutes and then turn it down a couple of notches for another 10 minutes or at least until I have everything all mixed up (maybe not quite 10 minutes).

We had some leftover bananas and I wanted to make some healthy banana-nut pancakes. Although these aren't completely gluten-free yadda yadda, there is some whole wheat flour in there, along with sprinkled walnuts on top. Also, I've been reducing or omitting the salt and sugar in recipes lately. We don't notice a huge difference. The recipe calls for pecans on top, but walnuts were great for that little extra crunch.
(adapted from Sunset magazine)

Notes: If desired, sprinkle about 1 teaspoon chopped pecans on each pancake after adding banana slices. Serve pancakes with butter and warm maple syrup or a dusting of cinnamon-sugar.

Yield: Makes 12 pancakes; 4 to 6 servings

• 3/4  cup  all-purpose flour
• 6  tablespoons  whole-wheat flour
• 1 1/4  teaspoons  baking powder
• 3/4  teaspoon  baking soda
• 1 1/2  teaspoons  sugar
• 1/4  teaspoon  salt
• 1  large egg
• 1 1/2  cups  buttermilk
• About 3 tablespoons melted butter or margarine
• 2  ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced

In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt.

In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.

Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.

Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.