Buttermilk Pancakes with Almond Whipped Cream & Bananas

2 cupsall-purpose flour
3 tablespoonsgranulated sugar
1 1/2 teaspoonsbaking powder
1 teaspoonkosher salt
3/4 teaspoonbaking soda
2 cupsbuttermilk
6 tablespoonsunsalted butter, melted, plus more for brushing the griddle
1/4 teaspoonalmond extract
4 to 6 mediumbananas, sliced in half lengthwise
1/2 cupconfectioner's sugar, sifted after measuring
2 cupsheavy cream

Equipment List

Mixing Bowls


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.

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