There are few things more comforting than the smell of pancakes on a Sunday morning. For an extra special treat, top these pancakes with caramelized bananas.
- 1½ cup all-purpose flour
- 2 Tbsp sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 2 cup buttermilk
- 2 Tbsp (¼ stick) butter, melted
- 1 large egg
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In another medium bowl, whisk together the buttermilk, melted butter, and egg. Add the dry ingredients to the buttermilk mixture. Mix until just combined. The batter should be a bit lumpy.
Grease a nonstick skillet or a griddle and heat to medium-high. Pour about ⅓-cup batter per pancake onto the griddle. When small bubbles begin to form on the tops of the pancakes, they are ready to be flipped, 2 to 3 minutes on each side. Serve the pancakes immediately.
Serves 4 to 6.
About the Author
Recipe from Katie Lee’s book, The Comfort Table. To purchase, visit Amazon.com
Next up: Oatmeal Raisin Breakfast Pancakes
Dash Classics: Breakfast