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Recipe Summary test

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 200 degrees . In a bowl, whisk the first 3 ingredients with 1/8 tsp. salt. Add 1 tbsp. maple syrup and 1/2 tbsp. butter. Combine with a fork until a crumbled mixture forms.

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  • In a large bowl, whisk the buttermilk, egg and vanilla. Whisk in flour mixture. Let stand 5 minutes; fold in berries.

  • In a large nonstick skillet or griddle, melt 1 tsp. butter over medium heat. Add two 1/3-cup scoops of batter to the skillet, spacing about 2 inches apart. Cook until browned on the bottom and bubbles begin to pop on top, about 3 minutes. Flip and cook until browned and cooked through, about 2 minutes. Transfer to a heatproof platter; place in the oven to keep warm. Repeat with 3 more tsp. butter and batter.

  • Heat the remaining 1/2 tbsp. butter in another large nonstick skillet over medium. Add the remaining 2 tbsp. maple syrup, 1/8 tsp. salt and the bananas. Cook, stirring often, until heated through, 2 to 3 minutes. Spoon over pancakes.

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