One of my plans this year is to not let things go bad. If I buy it, I use it....I want to be able to look in the pantry and come up with meals, even if they weren't originally planned. These bananas were meant to be smoothies for breakfast this week.
And that didn't happen...
So when I was planning on our ritual Saturday morning breakfast I searched my Epicurious Iphone App and found this recipe. I'm pretty sure that from now on I will always use buttermilk in pancakes...So fluffy and light. Something that whole milk just can't replicate. You can also use this recipe and use the batter for waffles. Which unfortunately we will be doing tomorrow because we have a lot of batter leftover.
So next on the list? Trying to follow through on the plans I make.
Smoothies here I come...
Banana Pancakes with Caramel-Banana Syrup
3 large bananas, peeled, divided
1/2 cup (1 stick) butter, melted, divided
3/4 cup (packed) golden brown sugar, divided
1/4 cup water
1 teaspoon vanilla extract
2 cups self-rising flour
2 cups buttermilk
2 large eggs
Additional melted butter
Cut 2 bananas into 1/4-inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar, and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.
Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter.
Preheat oven to 200°F. Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; place in oven to keep warm.
Serve pancakes with caramel-banana syrup.