Makes about 18 4-inch pancakes
1 cup white whole wheat flour
3/4 teaspoon baking soda
3/4 teaspoon salt
2 eggs
1 1/2 cups buttermilk
2 tablespoons grapeseed or vegetables oil
1 tablespoon maple syrup
2 very ripe (like black—it’s okay!) bananas
Butter for frying and eating
Warm maple syrup
Whisk the first 3 ingredients to blend in a medium bowl. Whisk in the buttermilk, then beat in the eggs. Add oil and syrup and whisk until just blended. Slice the bananas thinly into the batter. Whisk slices vigorously into the batter so that they break into small pieces. (The batter should be a little chunky.)
Preheat a griddle or skillet over medium-high heat. Melt butter on griddle, greasing the griddle completely. Spoon about 3 tablespoons batter onto hot griddle, creating a 4-inch pancake. Cook until a few holes appear on the surface of the pancake and the bottom side is well browned, about 3 minutes. Using a spatula, carefully flip the pancakes over. Place a little nob of butter on the top of each pancake and cook until the second sides are golden brown, about 1 minute longer. Transfer to plates and serve with maple syrup.
- Recipe courtesy of Jeanne Kelley