Buttermilk Pancakes with Almond Whipped Cream & Bananas - Instructions
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