• 1 ¼ cups all-purpose flour
  • ½ teaspoon kosher salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 large ripe banana
  • 1 large egg
  • ⅓ cup white sugar
  • ¼ cup milk
  • ¼ teaspoon vanilla extract
  • ¼ cup unsalted butter, melted
  • ½ cup finely chopped walnuts
  • 1 tablespoon unsalted butter, or as needed
  • Directions

  • Step 1

    Combine flour, salt, baking powder, and baking soda in a small bowl with a whisk. Reserve until needed.


  • Step 2

    Place banana in a mixing bowl and mash into a smooth paste with a potato masher. Add egg and sugar and whisk thoroughly until sugar is dissolved and mixture is smooth and creamy, about 2 minutes. Add milk, vanilla extract, 1/4 cup melted butter, walnuts, and flour mixture. Whisk until just combined.

  • Step 3

    Let batter rest for 10 minutes.

  • Step 4

    Melt 1 tablespoon butter in a large, nonstick pan or skillet over medium-high heat. Once the pan is hot, transfer in about 1/3 cup of the batter per pancake. Reduce heat to medium and cook until edges start to look dry and small air bubbles pop up through the surface, about 3 minutes. Flip and cook until golden brown, about 3 minutes more. Serve immediately.

  • Chef's Notes:

    While an almost-black banana is recommended here, as long as your banana is fully ripe, and you’re able to mash it fairly smooth, it should still work for this recipe.

    If you want these a little more decadent, sprinkle on a little chopped dark chocolate before you flip the pancakes–which, of course, is the secret ingredient in our famous banana bread recipe.

    Try Chef John’s Banana Bread.

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