banana macadamia pancakes with orange butter

Name: Banana Macadamia Pancakes with Orange Butter
Prep time: 15 min
Cook time: 15 min
Yield: 4
Cuisine: Hawaiian/Polynesian
Ingredients: ## FOR ORANGE BUTTER:; 2 ounce(s) unsalted butter (1/4 cup) softened; 1/2 teaspoon(s) finely grated fresh orange zest; 1 1/2 teaspoon(s) fresh orange juice; 1/8 teaspoon(s) salt; ## FOR PANCAKES:; 1 1/2 cup(s) all purpose flour; 3 tablespoon(s) sugar; 1 1/2 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 1 1/2 cup(s) well-shaken buttermilk; 3 tablespoon(s) unsalted butter, melted; 2 large eggs; 1 teaspoon(s) vanilla; 1 large ripe banana; 1/2 cup(s) salted roasted macadamia nuts (2 1/2 oz) chopped; - maple syrup for serving

(2 RATINGS)

19 Pinches 3 Photos

Vicki Butts (lazyme)

Grapeview, WA

Updated on Sep 26, 2015

From Gourmet December 2002.

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

FOR ORANGE BUTTER:
2 ounces unsalted butter (1/4 cup) 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 large ripe banana
1/2 cup salted roasted macadamia nuts (2 1/2 oz) chopped
- maple syrup for serving

How To Make banana macadamia pancakes with orange butter

Step 1

Make orange butter: Stir together all orange butter ingredients in a small bowl until combined well.

Step 2

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 banana into bits and fold into batter along with nuts. (Batter will be very thick.)
Step 3

Brush a 12-inch nonstick skillet with some of 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 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.
Step 4

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.
Step 5

15 (4-inch) pancakes
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