Banana and Pecan Pancakes with Maple Butter

I am in love with Tyler Florence. When I want a recipe that I don't want to worry about, chances are, I will go to a Tyler Florence Ultimate recipe on Food Network. In this particular case, my husband had been craving Banana Pancakes. The challenge was on, never had I made banana pancakes. I crossed my fingers and went to Food Network and typed in Banana Pancakes, what do you know, Tyler Florence Ultimate had one ready and waiting for me. These pancakes did not disappoint, my kids want them for breakfast EVERY morning! They aren't to sweet and the Maple Butter was just right with a sprinkling of powdered sugar on top. I knew I couldn't go wrong!



Banana and Pecan Pancakes with Maple Butter


Yield: 6

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

Directions:
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.

To serve:
Slice the maple-honey butter, layer it between the stack of pancakes and place in a 200 degree 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. 

For the maple butter:
2 sticks unsalted butter, softened
1/4 cup pure maple syrup

 2 tablespoons honey

Directions:

1 piece parchment or greaseproof paperIn 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.

Source: Food Network