5 Spot Banana Pancakes

Ingredients

• 1.3 teaspoons double-acting baking powder 
• 0.8 teaspoon baking soda 
• 2  bananas ripe peeled thinly sliced ()
• 3 tablespoons butter melted
• 1.5 cups buttermilk 
• 1 large eggs 
• 0.8 cup flour all-purpose
• 0.3 teaspoon salt 
• 1.5 teaspoons sugar 
• 6 tablespoons flour whole-wheat

Equipment

• bowl
• frying pan
• baking sheet
• ladle
• oven
• whisk
• spatula

Directions

1. In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt.
2. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter.
3. Add to dry ingredients and stir just until batter is evenly moistened.
4. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (35
5. griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.
6. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200 regular or convection oven until all are cooked.