Banana Nutmeg Pancakes
Banana Nutmeg Pancakes are a quick buttermilk stack with sliced banana cooked right into the surface. The banana goes onto the raw side of each pancake as it sets, so the slices caramelize lightly against the pan after the flip. Nutmeg and vanilla in the batter give it a warm, bakery-style scent. The recipe also explains how to judge pan heat and batter thickness, which matters more than anything else here.
Instructions
Set a large non-stick skillet or griddle over low heat while you prepare the batter, so it is evenly hot when you start cooking.
Whisk the flour, sugar, salt, baking powder and baking soda together in a medium bowl, then whisk in the nutmeg.
Warm the buttermilk and milk in a 2-cup Pyrex measuring cup in the microwave for 20 to 30 seconds, just until they reach room temperature. Whisk in the egg, melted butter and vanilla.
Pour the wet mixture into the dry ingredients and whisk only until combined. Return the batter to the measuring cup, adding a teaspoon or two of water if needed so it is thick but still pourable.
Turn the heat up to medium and brush the pan generously with oil. When the oil starts to shimmer but before it smokes, pour in the batter about ¼ cup at a time, cooking in batches so the pancakes do not crowd each other.
Scatter 5 or 6 banana slices over the uncooked side of each pancake as it cooks.
When the bottoms are golden brown and the tops begin to bubble, after 2 to 3 minutes, flip the pancakes. Cook until the second side is golden brown.
Brush the pan with more oil between batches, and serve the pancakes hot.
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