Banana Walnut Pancake

Makes about 5-7 pancakes ( Recipe adapted from here)

Ingredients

1 1/2 cups all-purpose flour
1 1/4 tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 large egg, brought to room temp
1 1/2 tbsp. vegetable oil ( one can use melted butter too)
2 cups. buttermilk
2 small ripe bananas ( one can use 1 large too), smashed with fork
1/2 cup walnuts, roughly chopped
More butter or oil for greasing pan
Vanilla Essence few drops

Recipe

1. Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.

2. In a separate bowl, whisk together the egg melted butter and then the buttermilk.

Buttermilk- is generally half yoghurt and half milk but in case yoghurt is unavailable quickly turn milk into a buttermilk substitute, simple add 1 tbs of lemon juice or white vinegar to 1 cup of milk and let sit for 10 minutes.

3. Mash the bananas using a fork .

4.Make a well in the center of the dry ingredients, pour the buttermilk mixture into the well and whisk a few times.

3.Right before the mixture is just incorporated, add bananas. A few lumps should remain. Do not over mix the batter or you will end up with chewy pancakes. I added few drops of vanilla essence for taste.

4.Heat a nonstick skillet over medium for 3 to 5 minutes and then low the flame to lowest. Brush the pan bottom with 1 tsp. oil or butter. Using 1/4 cup (or more than that) of batter per pancake, add the batter to the skillet I use a spoon to add the mixture to the pan and round in circles but one can use a small bowl (katori) to make similar shaped ones.Quickly sprinkle a few tablespoons of walnuts on each pancake.

5.Cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until golden brown on second side, about 1 1/2 minutes longer. Repeat with remaining batter, brushing the skillet with oil/butter as needed between batches.

Serve them with a scoop of butter and maple syrup. I used home made vanilla sugar syrup. ( As mentioned in a previous recipe of mine here.

Note: Don't overcook or use less water for the syrup or else it crystallizes.