Fluffy buttermilk banana pancakes get a unique makeover with the help of salty macadamia nuts and zesty orange butter. As the orange butter melts into each pancake, the bright, refreshing citrus notes lighten up this rich morning meal. Add some chocolate chips or use different nuts to customize your breakfast.

　　

Ingredients

Makes 15 (4-inch) pancakes

　　

For orange butter

1/2 stick (1/4 cup) unsalted butter, softened

　　1/2 teaspoon finely grated fresh orange zest

　　1 1/2 teaspoons fresh orange juice

　　1/8 teaspoon salt

　　

For pancakes

1 1/2 cups all-purpose flour

　　3 tablespoons sugar

　　1 1/2 teaspoons baking powder

　　1/2 teaspoon baking soda

　　1/4 teaspoon salt

　　1 1/2 cups well-shaken buttermilk

　　3 tablespoons unsalted butter, melted

　　2 large eggs

　　1 teaspoon vanilla extract

　　1 ripe large banana

　　1/2 cup salted roasted macadamia nuts, chopped (2 1/2 ounces)

　　Maple syrup, for serving

　　

Make orange butter

Step 1

Stir together all the orange butter ingredients in a small bowl until combined well.

　　

Make pancakes

Step 2

Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk together the buttermilk, 2 tablespoons melted butter, the eggs, and vanilla in a large bowl until smooth. Add the flour mixture and whisk until just combined. Cut the banana into bits and fold into batter along with nuts. (Batter will be very thick.)

　　

Step 3

Brush a 12-inch nonstick skillet with some of remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into the hot skillet and cook until bubbles appear on the surface and undersides are golden brown, 1 to 2 minutes. Flip the pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch. Serve with orange butter and maple syrup.

　　The Epicurious Cookbook