Ingredients
1/2
stick (1/4 cup) unsalted butter, softened
1/2
tsp finely grated fresh orange zest
1
1/2 tsp fresh orange juice
1
1/2 cups all-purpose flour
1
1/2 cups well-shaken buttermilk
3
tbsp unsalted butter, melted
1/2
cup salted roasted macadamia nuts (2 1/2 oz), chopped
Accompaniment: maple syrup
Directions
2.
Stir together all orange butter ingredients in a small bowl until combined well.
4.
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.)
5.
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.
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