2 c. all purpose flour
¼ c. sugar
4 t. baking powder
½ t. baking soda
½ t. salt
1 ¾ c. whole buttermilk
4 large eggs
¼ c. butter, barely melted so not too hot
¾ c. mashed very ripe bananas
Mix dry ingredients in large bowl and whisk until thoroughly mixed and aerated.
Make well in center of flour mixture
In separate bowl, blend buttermilk, eggs and butter.
(Note that you will add bananas just before cooking)
Add buttermilk mixture to flour and stir until batter is evenly moistened.
Fold bananas until batter and cook immediately.
Meanwhile, heat large skillet or griddle over medium high heat (or 350 degrees)
Add 1 t. neutral oil and 1 t. butter and use your brush to spread it around the skillet.
Drop batter by ¼ measuring cup leaving 2 inches between pancakes.
Cook 2 or so minutes on each side. Do not overcook.
Remove to cooling rack so they don’t get soggy
Dust with powdered sugar if desired
NOTE: You can hold pancakes in 200 degree oven to serve all at once.
