Baby Banana-Cardamom Pancakes
Makes 2 ½ dozen baby pancakes
3 tbsp unsalted butter, plus more for griddle
1 ½ cups all-purpose flour
1 ½ tbsp granulated sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp ground cardamom
1 overripe banana, mashed
¾ cup buttermilk
½ cup 2% milk
confectioner’s sugar, maple syrup, and salted butter for serving
- Preheat oven to 250 degrees Fahrenheit.
- Melt 3 tbsp butter and set aside to cool.
- Whisk together flour, sugar, baking powder, baking soda, salt, and cardamom in a large bowl.
- In a separate bowl, whisk together banana, buttermilk, milk, and egg.
- Whisk the banana-milk mixture into the dry ingredients in thirds, alternating with half the melted, cooled butter (i.e., add banana mixture, then butter, then banana, then butter, then banana, whisking the whole time to incorporate).
- Stir until just combined (batter will be lumpy).
- Use a regular spoon to dollop batter onto a hot, buttered griddle* set at medium heat.
- Cook the pancake for 1 ½ – 2 ½ minutes on the first side (until the bottom is golden brown and the top has begun to bubble), then flip and cook the other side for another 1-2 minutes.
- When the pancakes have finished cooking, transfer them to a baking sheet and keep warm in preheated oven.
- Continue making pancakes in this manner until batter is gone. Serve warm with confectioner’s sugar, maple syrup, and/or salted butter. To store, keep in an airtight container and refrigerate for up to 3 days.
*A saucepan will work as well, but it may take longer to make the whole recipe.