Buttermilk Pancakes with Almond Whipped Cream & Bananas
|2 cups||all-purpose flour|
|3 tablespoons||granulated sugar|
|1 1/2 teaspoons||baking powder|
|1 teaspoon||kosher salt|
|3/4 teaspoon||baking soda|
|6 tablespoons||unsalted butter, melted, plus more for brushing the griddle|
|1/4 teaspoon||almond extract|
|4 to 6 medium||bananas, sliced in half lengthwise|
|1/2 cup||confectioner's sugar, sifted after measuring|
|2 cups||heavy cream|
In a medium bowl, whisk together the flour, sugar, baking powder, salt and baking soda.
In a large mixing bowl, whisk together the buttermilk, eggs, 6 tablespoons melted butter and 1/8 teaspoon almond extract. Add the dry ingredients to the wet ingredients and mix until just incorporated. The batter may be lumpy.
Heat an electric griddle over high heat until a few drops of water flicked onto the surface skitter across it. Brush the griddle with melted butter. Pour about 1/3 cup of the batter onto the griddle. Cook until the surface of the batter is covered with small bubbles and the batter is set, about 2 to 3 minutes. Flip the pancake and continue to cook until golden brown, about 2 minutes more. Transfer to a platter and keep warm in a 200 F oven. Repeat with the remaining batter, brushing the griddle with butter as needed.
Butter each of the banana halves and cook on the griddle until golden brown, about 2 minutes per side. Keep warm with the pancakes.
While the pancakes are cooking, prepare the whipped cream. In a small bowl, whisk together the confectioner's sugar and 1/2 cup of the heavy cream until thoroughly combined and no lumps remain. Gradually pour in the remaining cream in a steady stream and whisk until combined. Stir in the remaining 1/8 teaspoon almond extract. Pour the cream mixture into the canister of a cream whipper. Follow the manufacturer's instructions to whip the cream.
Serve the pancakes with the griddled bananas alongside and top with the whipped cream.
Makes twelve 4" pancakes.