Since I didn’t have any white flour, I decided that if we were to have pancakes they’d have to be whole wheat. Funny how things always work out wonderfully when you don’t think you have to follow the way you usually do something~~and, for me, pancakes are ‘usually’ made with regular white flour. However, me thinks henceforth we’ll be doing whole wheat! These were just so rich and almost nutty tasting…one of the grandkids wanted bananas, so added some slices to a few of them.
These are even great eaten cold~~kinda like a flat sweet cake! Now, I call these Buckwheat Buttermilk Banana Pancakes for a couple of reasons, one, you can substitute half of the flour with buckwheat flour, and, two, when I was a kid Mom would make pancakes, and we’d watch ‘The Littl’ Rascals’…if you don’t know them, check out You Tube! So, they’re ‘buckwheat’ to me either way!
What you need:
2 cups whole wheat flour
Note: You can substitute 1 cup buckwheat flour for whole wheat flour. This is according to ‘Cook’s Thesarus‘.
1/2 cup sugar
1 ½ tsp baking powder
¼ tsp sea salt
3 beaten eggs
1 tsp vanilla
¾ cup buttermilk
½ cup milk
4 tbl butter
2 bananas sliced (about 1/2″ thick slices)
What you do:
Combine the flour, sugar, baking powder and salt in a bowl and blend. Mix together the beaten eggs vanilla and buttermilk. Pour into dry mixture and blend. Add remaining milk to get a somewhat thick batter consistency.
In a heavy skillet over medium heat, melt 2 tbl of butter. Scoop in batter to make the size pancakes you want. Put a few banana slices on top of each pancake. Leave sufficient space between them to flip. Adjust the heat from medium to medium low depending upon how the pancakes are cooking. When the pancakes start bubbling around the edges, flip and cook another about 2-3 minutes. Remove, add more butter and continue until all batter is used.
©Alice D’Antoni Phillips Ally’s Kitchen