Banana Nut Pancakes

Ingredient ULF # Portion
Gold Medal Flour 345014 1 cup
Hospitality Baking Soda 347401 3/4 tsp.
United Sugar Brown Sugar 341556 1 1/2 Tbsp.
Diamond Crystal Salt 308701 1/4 tsp.
Locally Laid Large Egg 215579 1 each
Kemps Buttermilk 149724 1 1/2 cups
Water 1/3 cup
Fisher Walnuts Pieces 430826 1/3 cup
H. Brooks Bananas 114223 2 each

In a bowl whisk together the flour, baking soda, sugar, and salt. Then stir in the egg, buttermilk, and water until nearly no lumps remain. Stir in the walnuts.

Heat a pan over medium heat with a couple tablespoons butter or oil. Once your pan is heated, pour in about 1/4-cup of the batter. Quickly lay 3-4 slices of banana into the batter. Let the pancake cook until it begins to bubble about 2-3 minutes. Then flip and continue cooking, until it’s cooked through (another 1-2 minutes).

Yields: 10 medium-sized pancakes