Fluffy Buttermilk Pancakes with Banana Butter and Candied Macadamias

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There are many things we are willing to do at 7 am when the kids are asking for pancakes. Separating eggs, whisking egg whites, folding ingredients is not one of them. We want a quick simple recipe that yields a great tasting fluffy pancake. That’s it! This buttermilk pancake recipe from Chef Jar’s does just that. It’s Perfect! One bowl, one whisk, and you are done. Music to our still half-asleep ears. Of course, we have jazzed the recipe up with some banana butter and candied macadamias both of which are delicious and can be made the night before.

Here is what you will need

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How To Make Buttermilk Pancakes with Banana Butter and Candied Macadamias:

Making the Pancakes

3 easy steps

  • whisk the dry ingredients
  • whisk the wet ingredients into the dry ingredients
  • cook your pancakes

Making the Buttermilk Pancake Batter

The pancake recipe alone is a winner! Serve it plain with a bit of butter, maple syrup, or honey. If you are feeling adventurous try our Banana Butter and Candied Macadamias inspired by Normas Parker Meridian Banana Nut Pancakes.

Melt the Butter: Start with melting your butter so it has the time to cool off while preparing the other ingredients. Melt butter in 15 seconds intervals in the microwave or on low heat in a small saucepan. Let it cool for ten minutes.

Buttermilk: Next, if you are making your buttermilk, mix1 ½ cups of full fat milk with 1 ½ tablespoon of vinegar or lemon juice. Stir and let it sit for five minutes. You will notice that it starts to curdle and look thicker indicating your buttermilk is ready.

Mix dry ingredients In a large bowl, whisk flour, sugar, baking powder, baking soda and salt.

Add Wet Ingredients Next, you can mix all wet ingredients in a separate bowl then whisk into your dry ingredients. Or simply crack those eggs directly into your main bowl. Add the buttermilk and vanilla and stir to combine with a whisk. Do not over mix your batter. Finally, add the melted and cooled butter and give it one last stir to combine. Let the batter sit for ten minutes before we start cooking. The batter should be thick but If it seems too thick feel free to add a tablespoon of milk to thin it out a bit.

Cook the Pancakes

Heat a non-stick frying pan on medium heat. When it’s hot (not too hot) melt in a knob of butter. Scoop 1/3 cup of the batter into the hot pan. Cook on medium heat for 2 minutes or until the surface is bubbly and the sides are set. Check the bottom of the pancake, if it’s golden flip and cook for 15-20 seconds on the other side.

Tips

  • To keep your pancakes warm while you continue cooking, preheat your oven to 100°C. Place a cooling rack onto a baking sheet. Place your cooked pancakes on top of the cooling rack and place the baking sheet into the oven. When you are done, remove the pancakes from the oven, and serve them warm all together
  • For faster cooking, uset two or three pans at the same time.
  • Dont forget to let the batter rest. A rested batter is a better batter.

Preparing your Macadamia Nuts

These candied macadamia nuts are a great treat to have in the house. You can easily make this the day before, and store in an airtight container.

In a wide pan with a heavy bottom, add macadamia nuts, water, and sugar. Give it a mix and place on your stovetop on medium heat.

Stir continuously until the liquid begins to crystallize and the nuts start to look sandy.

Lower the heat and keep stirring. The sugar will start to melt and caramalize. Keep stirring to coat the nuts. When all sugar has melted and the nuts have caramelized remove from the heat and dump onto some parchment paper. Try and separate them as best you can with the spatula. Allow to cool.

Chop the nuts into bite-size pieces.

Banana Butter

This banana butter is magical. Bursting with so much banana flavor, spiced with cinnamon and cardamom it is a great addition to waffles or pancakes or even just on toast. Trust us you have got to try this! You can also make this the day before, so the morning is a little easier.

Puree your ripe banana and brown sugar until they form a smooth paste. You can use a small food processor or handheld blender for this. Add in cinnamon, cardamom, and vanilla. Add the softened butter and puree. Place in a medium-sized bowl.

In a separate bowl whip the cream to stiff peaks.

Fold the whipped cream and the banana/butter mixture with a spatula. Refrigerate untill ready to serve.

For Assembly just dollop on your banana butter, sprinkle on some candied macadamia nuts and enjoy!

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 If you make these Fluffy Buttermilk Pancakes with Banana Butter and Candied Macadamias let us know! Leave a comment, rate it, and don’t forget to tag a photo #thetablediaries on Instagram. We love seeing all the recipes you and your family enjoy.

Fluffy Buttermilk Pancakes with Banana Butter and Candied Macadamias

Servings 8
Prep Time 5 mins
Cook Time 25 mins
Batter Resting 10 mins
Total Time 40 mins

Ingredients

For The Fluffiest Pancakes

  • 270 grams all-purpose flour 2¼ cups
  • 100 grams sugar ½ cup
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • Cups buttermilk 1 ½Cup Milk + 1½Tablespoon lemon juice or vinegar (Let it sit for 5 to 10 minutes)
  • 76 grams butter melted cooled ⅓ cup
  • 2 tsp vanilla extract

For the Banana Butter

  • ½ ripe banana
  • 57 grams butter ¼ cup
  • 50 grams brown sugar ¼ cup
  • ¼ tsp cinnamon powder
  • ¼ tsp cardamom powder
  • 1 tsp vanilla
  • ½ cup whipping cream

For The Candied Macadamia Nuts

  • 140 grams macadamia nuts 1 full cup
  • 200 grams sugar ½ cup
  • 3 tbsp water

Instructions

To Make The Fluffiest Pancakes

  • In a large bowl mix your dry ingredients together: Flour + Sugar + Baking Powder + Baking Soda + Salt.
  • With a whisk add the buttermilk, eggs, and vanilla. Mix until incorporated without over mixing.
  • Mix in your melted cooled butter, and give it one last mix. The batter should be thick however if you find it is too thick add 1 tablespoon of milk or buttermilk.
  • Let your batter sit for 10 minutes.
  • Heat a nonstick frying pan over medium heat and brush it with some butter. When the pan is hot but not too hot, pour in ¼ cup of your pancake batter. When bubbles appear all over the surface, using a spatula, flip your pancake. Cook for another 15-20 seconds until golden.
  • Repeat with the rest of your batter.

For the Candied Macadamia Nuts

  • In a wide pan with a heavy bottom, add macadamia nuts, water, and sugar. Give it a mix and place on your stovetop on medium heat.
  • Stir continuously until the liquid begins to crystallize and the nuts start to look sandy.
  • Lower the heat and keep stirring. The sugar will start to melt and caramelize. Keep stirring to coat the nuts. When all sugar has melted and the nuts have caramelized remove from the heat and dump onto some parchment paper. Try and separate them as best you can with the spatula. Allow to cool.
  • Chop the nuts into bite-size pieces.

Banana Butter

  • Puree the banana and brown sugar until they form a smooth paste.
  • Add in cinnamon, cardamom, and vanilla. Puree.
  • Add the softened butter and puree. Place in a medium-sized bowl.
  • In a separate bowl whip the cream to stiff peaks.
  • Fold the whipped cream and the banana/butter mixture with a spatula. Refrigerate until ready to serve.

Notes

  • To keep your pancakes warm while you continue cooking, preheat your oven to 100°C. Place a cooling rack onto a baking sheet. Place your cooked pancakes on top of the cooling rack and place the baking sheet into the oven. When you are done, remove the pancakes from the oven, and serve them warm all together
Course: Breakfast, Dessert

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