Apple Banana Buttermilk Pancakes
Soft, flavorful, and filled with bits of crisp apple, these pancakes make the perfect weekend breakfast or late-night treat. The apple and banana compliment the creamy flavor of the pancake and provide some added health benefits as well. For a healthier breakfast, substitute whole-wheat flour and use skim milk. If buttermilk is unavailable, combine a scant 1½ cups milk with 1½ tablespoons of lemon juice or white vinegar and let the mixture sit at room temperature for five minutes. Top the finished pancakes with powdered sugar, traditional syrup, berries and cream, or your favorite flavor of fruit preserves. This recipe makes 12 small pancakes or 6 large ones.
1 ripe, medium banana
1 small red apple
1¾ cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg, beaten
1½ cups buttermilk
1 teaspoon butter or vegetable oil
- Prepare the fruit by peeling the banana and using a fork to mash it into a paste. Wash and peel the apple and cut it to a 1/8-inch dice (Brunoise cut). Set the fruit aside.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt and whisk until mixed. In a separate container, combine the egg and buttermilk. Gradually add this liquid mixture to the dry ingredients and stir until just mixed.
- At this point the batter may be slightly lumpy. Using a whisk, add in the banana paste and apple chunks.
- In a pan over medium heat, add the butter or vegetable to grease the surface. Ladle ¼ cup batter for each pancake, cook until the outer edge becomes slightly dry, flip the pancake, and cook for an additional one or two minutes. Remove from the heat and serve warm.