Ingredients
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FOR THE PANCAKES
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3 cups All purpose
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1 tbsp Baking powder
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1 1/2 tsp Baking soda
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1/2 tsp Salt
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1/3 cup Sugar
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3 ea Eggs
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4 1/2 cups Buttermilk
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6 tbsp melted Butter unsalted
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3 ea Banana
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1 1/2 cups Walnuts - chopped
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FOR THE SYRUP
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1 cup Butter unsalted
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2 cups Sugar
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1 cup Buttermilk
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2 tbsp Corn syrup - light
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1 tsp Baking soda
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1 tsp Vanilla extract
Directions
Tried this recipe on Sunday as a special treat that I found on Modernhoney as a change from our usual Sunday tradition of the “Full English”. The Buttermilk Caramel syrup is the perfect finishing touch. Amazing
Bookmark MeSteps
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1
Done
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FOR THE PANCAKE BATTERIn a large bowl, combine flour, baking soda, salt and sugar and stir to combine. Add the eggs, lightly beaten, buttermilk and melted butter and whisk well. It is perfectly fine to have some lumps in a pancake batter so do not labor it too much trying to get every last lump out. |
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2
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Heat a griddle over medium-low heat. Test to see if it is ready by sprinkling a few drop of water on the griddle. If the drops spatter about, it is ready. Spray with a non-stick regular or butter spray. |
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3
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Make the pancakes, pouring a 1/2 cup of the batter onto the griddle. When you see bubbles appearing on the top and the top looks like it is starting to dry a little, flip the pancakes over until completely done. Do not try to increase the heat or they can easily burn while you are waiting for the inside to cook through. Serve the pancakes warm. |
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4
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To serve, slice the bananas into cross ways at an angle if you like to be cute, followed by the walnuts and then drizzle liberally with the Buttermilk Caramel syrup |
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5
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TO MAKE THE SYRUPPlace the butter in a very large pot. Plan ahead and make the pot large as the mixture will bubble up quite a bit. Heat the butter to melt then add in the sugar, buttermilk, cor syrup and baking soda. Bring to a boil, stirring continuously for about 5-7 minutes. As it boils up you will see the color gradually change to a light golden color. Remove from the heat and add the Vanilla. |
