Banana Nut Pancakes with Butter

Ingredients:

Pancakes

• 2 cups of sour milk or kefir
• 3 eggs
• 1 tsp vanilla extract
• 2 cups of flour
• 1.5 tsp baking powder
• 1 teaspoon of baking soda
• 1 pinch of salt
• 4 tablespoons of sugar
• 0.5 tbsp. pecans, roasted and ground (not chopped)
• 55 g butter, melted
• 3 bananas, peeled and cut into 0.5 cm circles.
• Maple butter, see recipe below
• Powdered sugar for serving
• Candied pecans, for serving
• Additional equipment: 1 sheet of parchment or wax paper

Maple oil

• 220 g softened butter
• 1/4 tbsp. maple syrup
• 2 tablespoons of honey

Preparation:

1. Preheat oven to 95°C.
2. In a large bowl, whisk together the buttermilk, eggs, and vanilla. In a separate bowl, combine the flour, baking powder, baking soda, salt, and sugar. Add the wet mixture to the dry mixture and stir with a spoon to avoid lumps. Then stir in the ground pecans and most of the melted butter, and combine.
3. Heat a griddle or grill pan over medium-low heat and brush with a small amount of melted butter to prevent the pancakes from sticking. Ladle the batter into the pan.
   
   Note
   
   To get perfectly round pancakes, pour the batter into one spot and let it spread out on its own..
4. Cook the pancakes on one side until they're set, then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden brown on the other side, about 8 minutes. Transfer the finished pancakes to a plate and keep them warm in the oven while you cook the rest.
5. Before serving, slice the maple honey butter, place the pieces between the stacked pancakes, and bake in the oven for 1.5 minutes until the butter melts. Sprinkle with powdered sugar and candied pecans.
   
   Maple oilIn a bowl, use a spatula to mash the butter with the maple syrup and honey until well combined. Roll the mixture into a tube in paper and twist the ends. Refrigerate for 30 minutes.