Banana Macadamia Nut Pancakes With Orange Butter Recipes

Steps:

• 1. Make orange butter: Stir together all orange butter ingredients in a small bowl until combined well.
• 2. Make pancakes: Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined. Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.)
• 3. Brush a 12-inch nonstick skillet with some of remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
• 4. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch. Serve with orange butter.
• 5. 15 (4-inch) pancakes

Steps:

• Make orange butter:.
• Stir together all orange butter ingredients in a small bowl until combined well.
• Make pancakes:.
• Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
• Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined.
• Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.).
• Brush a 12-inch nonstick skillet with some of remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes.
• Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
• Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch. Serve with orange butter.

Steps:

• Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.
• Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.
• Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.

Steps:

• Combine syrup ingredients except for extract or flavoring in a small pan over high heat.
• After it boils, remove the pan from heat and add extract or flavoring.
• In a large bowl, combine pancake ingredients except the pecans and banana.
• Using electric mixer, blend until smooth.
• Heat pan or griddle over medium heat and coat it with butter or nonstick cooking spray when hot.
• Pour 1/4 cup portions of batter into the pan (it will spread out to about 4").
• Sprinkle about 1/2 tablespoon of pecans into the center of each pancake immediately after you pour the batter (this cooks the nuts into the pancakes).
• Cook the pancakes for 1 or 2 minutes per side or until golden brown.
• Slice the banana, divide it up and place on top each stack of pancakes.
• Sprinkle remaining nuts on top of each stack of pancakes.

Steps:

• In a bowl combine ingredients.
• Mix well. If using half orange as serving bowl fill now.
• Serve at room temperature.