by gluttonforlife
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gluttonforlife's Notes:
Expand1 cup Arrowhead Mills Organic Gluten Free Pancake & Baking Mix Ask a question about this ingredient
1 cup buckwheat flour Ask a question about this ingredient
2 eggs, beaten Ask a question about this ingredient
2 tablespoons salted butter, melted Ask a question about this ingredient
2 tablespoons maple syrup, grade B preferred Ask a question about this ingredient
3/4 cups buttermilk Ask a question about this ingredient
1/4 cup creme fraîche or sour cream Ask a question about this ingredient
1/4 teaspoon ground cardamom Ask a question about this ingredient
1 ripe banana Ask a question about this ingredient
1/2 cup walnuts, toasted and chopped Ask a question about this ingredient
Stir first 8 ingredients together until well blended. (Add more buttermilk if you like your pancakes thinner.)
Ask a question about this stepCook one large pancake at a time, pouring the batter into a lightly oiled, pre-heated skillet. Add banana slices and some chopped nuts as the first side cooks, gently pressing them into the pancake with a spatula. Flip when bubbles form on surface and edges appear slightly dry.
Ask a question about this stepServe with melted butter and warm maple syrup.
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Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
Bringing my buckwheat flour out from the deep corners of my pantry this weekend for some wholesome pancakes!