|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|
|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