One of my favorite things about this recipe is that it is made with just two small bowls and with ingredients that I always have on hand. It makes for such a delicious treat for breakfast. Another thing that I so enjoy is that since it is a single serving, I can make it on a weekday and have just enough for that meal. Although, sometimes I make a triple recipe and freeze them to thaw them out throughout the week.
Toppings are my favorite part on these pancakes. During the week, I usually just keep it simple with maple syrup, but on the weekends, my husband and I love to get creative. I top it with bananas and Nutella, strawberries and whipped cream, bananas and caramel, or any other toppings that I may have that day.
Check out what my friends over at The Pancake Avenue had to say about the nutritional value of these amazing pancakes:
“Macadamia nuts not only give us “healthy monounsaturated oil” but also good concentrations of vitamins A, E, B complex vitamins and dietary fiber. These nuts are also rich in antioxidants, minerals and amino acids.
The orange butter is made of vitamin C rich orange juice and orange zest, which could be another nutrient boost.”
For the Orange Butter:
¼ cup Land O Lakes unsalted butter, softened
½ teaspoon finely grated fresh orange zest
1 ½ teaspoons fresh orange juice
1/8 teaspoon Morton salt
For the Pancakes:
1 ½ cups Gold Medal all-purpose flour
3 tablespoons Domino sugar
1 ½ teaspoons Clabber Girl baking powder
½ teaspoon Clabber Girl baking soda
¼ teaspoon salt
1 ½ cups well-shaken HiLand buttermilk
3 tablespoons unsalted butter, melted
2 large Eggland’s Best eggs
1 teaspoon McCormick vanilla
1 large ripe Chiquita banana
½ cup Fisher salted roasted macadamia nuts, chopped (2 ½ oz)
First off, prepare 3 large mixing bowls. Make your orange butter by whisking together unsalted butter, grated fresh orange zest, orange juice and salt in the first large mixing bowl. Mix until fully blended and smooth.
Make the pancakes by combining flour, sugar, baking powder, baking soda and salt in another large mixing bowl. Stir ingredients until incorporated.
In your third mixing bowl, stir in buttermilk, 2 tablespoons melted butter, eggs, and vanilla in until smooth and well mixed. Add flour mixture and whisk until just combined.
Slice banana and fold these slices along with macadamia nuts into the batter. Mix batter until very thick.
Spread the remaining one tablespoon melted butter into your 12-inch nonstick skillet and place over moderate heat until hot but not smoking.
Cook pancakes in 3 batches. Measure ¼ cup of the batter for each pancake and spread into hot skillet. Cook pancakes for about a minute or two, until the surface bubbles slightly and undersides get light to golden brown.
Gently turn pancakes with your spatula and cook the other side until light to golden brown for about a minute. Cook the remaining 2 batches of pancakes, add more butter if necessary.
Place pancakes onto a large plate and keep them warm by loosely covering with a sheet of foil.
Serve warm with orange butter.
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Quick Tip: Add less milk for a thicker, fluffier pancake. Use more milk for a thinner pancake.
Thank you to The Pancake Avenue for this great recipe.