Categories: breakfast, not tried

Ingredients

• For orange butter
• 1/2 stick (1/4 cup) unsalted butter, softened
• 1/2 teaspoon finely grated fresh orange zest
• 1 1/2 teaspoons fresh orange juice
• 1/8 teaspoon salt
• For pancakes
• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups well-shaken buttermilk
• OR 1 1/2 cups milk mixed with 4 T white vinegar, left to sit for 10 minutes to "sour"
• 3 tablespoons unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla
• 1 ripe large banana
• 1/2 cup ground walnuts
• Accompaniment: maple syrup

Directions

1. Make orange butter:

2. Stir together all orange butter ingredients in a small bowl until combined well.

3. Make pancakes:

4. In medium bowl, mix milk and vinegar together – leave to sit for 10 minutes to “sour”. Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Add to milk and whisk together: 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.)

5. 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.

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