Food Network: Banana and Pecan Pancakes with Maple Butter

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Banana and Pecan Pancakes with Maple Butter
Recipe courtesy Tyler Florence

Ingredients
2 cups buttermilk
3 eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 pinch salt
4 tablespoons sugar
1/2 cup pecans, toasted and finely ground (not chopped)
1/2 stick unsalted butter, melted
3 bananas, peeled and sliced in 1/4-inch circles

Maple Butter, recipe follows
Confectioners' sugar, to garnish
Candied Pecans, to garnish

Instructions
Preheat the oven to 200 degrees F.

In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they
are well combined. In a separate bowl mix the flour, baking powder, soda, salt,
and sugar. Combine the wet ingredients with the dry and stir with a spoon to get
rid of the lumps. Fold in the pecans, most of the melted butter and whisk until
batter is smooth. Heat a griddle or skillet over medium low heat and swirl around
a little melted butter to keep the pancakes from sticking. Using a ladle pour the
batter into the pan, see Cook's note*

Cook the pancakes on 1 side until they are set and then lightly press the bananas
into the batter. When small bubbles appear on the uncooked surface, flip the
pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes
to a warming plate in the oven while you make the rest.

To serve, slice the maple-honey butter, layer it between the stack of pancakes and
place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar
and candied pecans.

*Cook's note: The trick to perfect round pancakes is pouring all the batter in the
same spot and letting it roll out to a complete circle.

Maple Butter:
2 sticks unsalted butter, softened
1/4 cup pure maple syrup
2 tablespoons honey
1 piece parchment or greaseproof paper

In a mixing bowl, using a spatula mash the butter with
the maple syrup and honey until well blended. Roll it up in the paper, like a tube
and twist the ends. Chill in the refrigerator for 30 minutes.

Yield: 6 servings