Buckwheat Buttermilk Banana Pan Fried Pancakes

Buckwheat Buttermilk Banana Pan Fried Pancakes

I like to make these one day and cook them on the griddle and then the next day fry the leftovers. It takes them to a whole new level.

Buckwheat Buttermilk Banana Pan Fried Pancakes
Author: 
 
Ingredients
  • 5 eggs
  • 2 cups buttermilk
  • 1 tablespoon vanilla
  • ¼ cup Xagave
  • ¼ cup melted butter
  • 1 t. salt
  • 2 ripe banana, well mashed
  • 2 cup fresh ground Buckwheat Flour
  • 2 Tablespoons Rumford's baking powder
Instructions
  1. Pancake Directions:
  2. In a mixing bowl combine the ingredients in the order listed. Let the batter set for 5 minutes or so to let the baking powder "do its thing".
  3. Pour about ½ cup of batter for each pancakes onto a hot griddle and cook till golden brown. Don't wait for this batter to form bubbles before flipping, just until they brown. Let the cakes cool before frying them.
  4. -
  5. Frying Directions:
  6. In a shallow dish crack 6 eggs and whisk till combined. In another dish fill with Panko bread crumbs. Begin the breading process by dipping a pancake into the beaten eggs, and then dredging it the bread crumbs. Place directly into a pan with a thin layer of heated vegetable oil. Fry on both sides until golden brown.
  7. Serve with homemade strawberry syrup. –see recipe

Homemade Strawberry Syrup
Author: 
 
Ingredients
  • 1 lb of quartered or sliced strawberries
  • ½ cup Xagave
  • 1 tablespoon balsamic vinegar
  • 2 cups water
  • 2 tablespoons corn starch
Instructions
  1. Place the strawberries in a sauce pan.
  2. Add the xagave, vinegar, water, and corn starch.
  3. Bring to a boil and drop the heat to a simmer.
  4. Cook until a thick syrup.
  5. Serve on pancakes or even ice cream!