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Banana Walnut Buttermilk Pancakes Recipe

Name: Brunch By De Martinos Banana Walnut Buttermilk Pancakes Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 tbsp granulated sugar; 2 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp kosher salt; 1.5 cups buttermilk; 2 to taste large eggs; 3 tbsp unsalted butter, melted; 1 tsp vanilla extract; 1 cup ripe banana, mashed; 1 cup powdered sugar (confectioners'); 0.5 cup ripe banana, very mashed; 2 tbsp maple syrup (real); 1 tbsp milk or buttermilk (if needed); 0.25 tsp vanilla extract; 0.25 tsp pinch of salt; 1 cup heavy cream; 2 tbsp powdered sugar; 2 tbsp mascarpone or cream cheese (softened, optional); 0.25 cup banana puree (strained); 0.25 tsp vanilla extract; 1 cup walnut halves, roughly chopped; 2 tbsp granulated sugar; 0.5 tsp ground cinnamon; 1 tbsp unsalted butter; 0.125 tsp pinch of salt; 2 tbsp neutral oil or butter for griddle; 1 cup extra banana slices (for topping); 0.25 cup maple syrup (to serve)

Inspired by Brunch By De Martino

Time50m

Serves4

Buttermilk pancakes with fresh bananas topped with banana maple icing and banana cream topped with candied cinnamon toasted walnuts.

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Ingredients

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Pancake Batter

2 cups 00 bread flour

2 tbsp granulated sugar

2 tsp Baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 1/2 cups Buttermilk

2 to taste Large eggs

3 tbsp unsalted butter, melted

1 tsp Watkins vanilla extract

1 cup ripe banana, mashed

Banana Maple Icing

1 cup powdered sugar (confectioners')

1/2 cup ripe banana, very mashed

2 tbsp maple syrup (real)

1 tbsp milk or buttermilk (if needed)

1/4 tsp Watkins vanilla extract

1/4 tsp pinch of salt

Banana Cream

1 cup Heavy cream

2 tbsp powdered sugar

2 tbsp mascarpone or cream cheese (softened, optional)

1/4 cup banana puree (strained)

1/4 tsp Watkins vanilla extract

Candied Cinnamon Toasted Walnuts

1 cup walnut halves, roughly chopped

2 tbsp granulated sugar

1/2 tsp Ground cinnamon

1 tbsp Unsalted butter

1/8 tsp pinch of salt

To Finish & Cook

2 tbsp neutral oil or butter for griddle

1 cup extra banana slices (for topping)

1/4 cup maple syrup (to serve)

Method

Pancake Batter

Prepare dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the buttermilk, eggs, melted butter, and vanilla extract until smooth. Stir in the mashed ripe banana until incorporated.

Mix batter

Make a well in the dry ingredients and pour in the wet mixture. Fold gently until just combined; a few small lumps are fine. Do not overmix. Let the batter rest for 5–10 minutes to hydrate the flour and thicken slightly.

Candied Cinnamon Toasted Walnuts

Heat a medium nonstick skillet over medium heat. Add the unsalted butter and let it melt. Add the chopped walnuts and toast, stirring, for 2 minutes until fragrant.

Sprinkle the granulated sugar and ground cinnamon over the nuts. Continue to cook, stirring constantly, until the sugar melts and coats the walnuts and becomes glossy, about 2–3 more minutes. Transfer the candied walnuts to a piece of parchment or a silicone mat to cool and harden. Break into bite-sized pieces once cool. Sprinkle the pinch of salt over them while still warm to enhance flavor.

Banana Maple Icing

In a small bowl mash the very ripe banana until as smooth as possible (you can push it through a fine mesh if desired). Add the powdered sugar, maple syrup, vanilla extract, and a pinch of salt. Stir to combine. If the icing is too thick, add the milk or buttermilk 1 teaspoon at a time until you reach a pourable glaze consistency. Taste and adjust maple or salt.

Banana Cream

Chill a mixing bowl and whisk (or use chilled beaters). Add heavy cream, powdered sugar, and vanilla extract. Whip to soft peaks. In a small bowl whisk the mascarpone (or cream cheese) with the banana puree to loosen it, then fold the banana mixture into the whipped cream gently until combined. Taste and adjust sweetness. Keep chilled until serving.

Cook Pancakes & Assemble

Preheat a griddle or large nonstick skillet over medium heat until hot. Lightly grease with neutral oil or butter. For uniform pancakes, use a 1/4-cup measure to portion batter onto the griddle, spacing them about 2 inches apart.

Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, another 1–2 minutes. Adjust heat as necessary to avoid burning. Keep finished pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook remaining batches.

To plate: stack 2–3 pancakes per serving. Spoon or drizzle the banana maple icing over the stack. Add a dollop or quenelle of banana cream to the side or on top. Arrange fresh banana slices around and on top. Scatter the candied cinnamon toasted walnuts over the pancakes and cream. Finish with a light drizzle of extra maple syrup if desired.