3/4 cup all-purpose flour6 tablespoons whole-wheat flour 1 1/4 teaspoons baking powder 3/4 teaspoon baking soda 1 1/2 teaspoons sugar 1/4 teaspoon salt 1 large egg 1 1/2 cups buttermilk 2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced
1. In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt. 2. Add egg, then buttermilk to dry ingredients and stir just until batter is evenly moistened. 3. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) 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. 4. 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.
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