A big stack of ‘all American pancakes’ truly makes every morning better. And they become just amazing when you serve them with sweet-salty maple butter and caramelized banana. For a quick version, you can also just make the pancakes and serve them with fresh fruit and a generous drizzle of maple syrup.
There are several ways to give your pancakes that fluffy structure. One of them is to whisk the egg whites until stiff peaks form, but I usually find that too much of a hassle in the morning. Much easier is the baking powder is this recipe, especially when you combine it with buttermilk.
Important to mention: the melted butter in this recipe is a must, if you ask me. Butter is what you want for the ultimate pancakes.
This recipe is from my All-day breakfast cookbook. You can order it here (Dutch only, for now)
for 2-3 persons (10 pancakes)
for the maple butter:
1 tbsp + 1 tsp (20 g) salted butter
2 tsp maple syrup
for the pancakes :
1 tbsp + 1 tsp (20 g) butter
¾ cup (100 g) flour
11/2 tsp baking powder
½ cup + 1 tbsp (140 ml) buttermilk
knob of butter, for baking
for the caramelized banana:
knob of butter
2 tsp maple syrup
1 banana, peeled and sliced in half
Start with the maple butter. Mash the butter and maple syrup until you’ve got a golden-colored butter, I usually do this with a fork. Set aside.
Then it’s time for the pancakes: melt the butter on low heat. Mix the flour, baking powder and a pinch of salt in a bowl. Whisk the egg with the milk and melted butter and add this mixture to the dry ingredients. Quickly mix everything together until all flour is incorporated. But make sure not to over mix, you don’t want to loose the airiness. The batter will be somewhat lumpy and that’s totally fine.
Leave the batter to rest while you continue with the caramelized banana. Heat the butter and maple syrup in a frying pan. When the butter is melted, add the banana. Let cook on low heat and slowly caramelize, turn over after about 2-3 minutes. Remove from heat.
Heat a knob of butter in a second frying pan and make sure the pan is really hot. Pour pancake batter into the pan to form pancakes of about 4 inch (8cm). Flip them over when the top looks almost dry. Bake for another minute on the second side or until they are golden brown.
Serve the pancakes with the caramelized banana and a knob of maple butter. Drizzle with extra maple syrup, if you like.