Banana Bourbon Pancakes
Servings: 8 pancakes
Ingredients
Bananas:
- 1 1/2 teaspoons unsalted butter
- 2 ripe bananas thinly sliced
- 1 tablespoon light brown sugar
- 1 tablespoon bourbon
- 1/2 teaspoon ground cinnamon
Dry Mix:
- 1 cup all-purpose flour
- 2 tablespoons light brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Wet Mix:
- 3/4 cup buttermilk plus 2 tablespoons, shaken
- 1 large egg
- 2 tablespoons bourbon
- 1 1/2 teaspoons melted butter cooled
- 1/2 teaspoon pure vanilla extract
Butter or vegetable oil, for the skillet
Instructions
- In a small skillet, melt the butter over medium heat. Add the bananas, sugar, bourbon, cinnamon and toss lightly until bananas evenly coated. Sauté for 2 to 3 minutes until the banana are lightly browned. Remove from the heat and set aside to cool.
- In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In a measuring cup or small bowl, measure out the buttermilk. Add the egg, bourbon, melted butter and vanilla; beat until thoroughly combined.
- All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
- Preheat your skillet over medium heat and brush with 1 1/2 teaspoons of butter or a teaspoon of vegetable oil. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Add 4 to 5 slices of banana to each pancake, pressing them in lightly. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes, and then flip. Reduce the heat to medium-low and cook on the opposite sides for 1 to 2 minutes or until golden brown.
- Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degrees F oven to keep warm. Repeat the process with the remaining batter, adding more butter or vegetable oil to the skillet when needed. Serve immediately.