Fluffy Buttermilk Pancakes with Caramelized Banana

• 2 cup All-Purpose Flour
• 1.7 cup Buttermilk
• 2 large egg Large Eggs
• 7.5 tsp Granulated Sugar
• 2 tsp Baking Powder
• 2.9 tbsp Butter, melted, plus extra for the pan
• 2 medium Banana, sliced
• 4 tbsp Maple Syrup

Steps

1. Whisk the flour, sugar and baking powder with a pinch of salt in a large bowl to aerate and distribute the raising agent.
2. In a second bowl whisk the buttermilk, eggs and melted butter, then fold into the dry mix until just combined — lumps are good, overmixing makes them tough.
3. Rest the batter for 5 minutes while you heat a lightly buttered pan over medium; this lets the gluten relax for fluffier pancakes.
4. Ladle in rounds and cook for about 2 minutes until bubbles break the surface and the edges set, then flip and cook 1 minute more until golden.
5. Caramelize the banana slices in a buttery pan over medium-high for 2–3 minutes until glossy and amber at the edges.
6. Stack the pancakes, pile on the caramelized banana and finish with a generous pour of maple syrup.