Active Time

　　30 min

　　Total Time

　　30 min

　　

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

　　1 ripe large banana

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

　　Accompaniment: maple syrup

　　

Make orange butter:

Step 1

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

　　

Make pancakes:

Step 2

Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined. Cut 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 hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. Flip 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.