The New York Times
To achieve the fluffiest possible result with this recipe, mix banana and buttermilk as little as possible (buttermilk, or “buttermilk” is an ingredient found in the US; see substitution below). Stir gently until the flour disappears from view, but not enough to remove any lumps.
When pancakes are fried in melted butter, they puff up and develop crispy edges and a soft, fluffy interior. Keep the fried pancakes warm on a rack in the oven at 90ºC while you bake the remaining batter.
PANCAKES OF BANANA
Preparation time: 20 minutes
Perfomance: 4 servings
Ingredients:
- 2 cups (256 grams) allpurpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 and ¼ cup or 300ml buttermilk (mix 1 cup milk with 1 tablespoon lemon juice as a substitute and use only the liquid)
- 1 cup (230 grams) mashed bananas (from 2 to 3 very ripe bananas)
- 2 large eggs
- 3 tablespoons (43 grams) unsalted butter, melted and slightly cooled, or more if needed
- maple, honey or jam for serving (optional)
Preparation:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and kosher salt. In another medium bowl, beat buttermilk, banana, eggs, and melted butter until smooth.
- Add the wet ingredients to the dry. Use a whisk to lightly mix the batter, but stop before the batter is smooth and very well mixed. The dough should be lumpy. Set the dough aside to rest.
- Heat a nonstick pan over mediumhigh heat. Add 1 tablespoon of butter, let it melt and start bubbling. Shape the pancakes, adding about ¼ cup of the batter to the pan for each.
- Fry until edges are set and bubbles appear in center (about 2 minutes). Flip the pancakes and cook the other side for another minute or two. Transfer to a grid. If the butter starts to burn, wipe out the pan with a paper towel and repeat the process until all of the batter is fried, adding butter as needed.