Banana Split Pancakes
1 cup buttermilk
2 tablespoons butter, melted and slightly cooled
1/2 cup mashed ripe banana
1 tablespoon sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Large pinch ground nutmeg
1. In a medium bowl, whisk together egg, buttermilk, banana, and sugar. In a separate bowl, sift together flour, baking powder/soda, salt, and nutmeg.
2. Pour liquid ingredients into dry and whisk until just combined (over-beating will make the pancakes tough). It is okay if the batter is a little lumpy.
3. Heat a nonstick griddle or skillet over medium-high heat. Brush lightly with some cooking oil and drop the batter in mounded 1/4 cup portions. Cook until lightly browned around the edges and little bubbles start to form on the surface of the batter, about 1-2 minutes. Flip and finish cooking, about 1-2 minutes longer. Repeat w/ remaining batter, brushing the pan w/ a little more oil between batches.
Serving suggestions: softened butter, sliced fresh bananas and/or strawberries, warmed chocolate-hazelnut spread, maple/chocolate syrup, or...
Brown Sugar Syrup
1 cup packed brown sugar
2 tablespoons butter
1.In a saucepan over medium heat, combine all ingredients. Swirl the pan occasionally to combine. When the butter is melted and the sugar is dissolved, increase heat to high and bring to a boil.
2. Reduce heat to medium-low and simmer until the syrup thickens and is the consistency of warmed maple syrup, about 6-8 minutes. Let cool slightly (syrup will continue to thicken as it cools) ans serve.