Buttermilk Banana Pancakes with Maple Butter

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2 cups All-Purpose Flour

2 tsps Baking Powder

3 tbsps Light Brown Sugar

1/2 tsp Salt

2 cups Buttermilk

1 tsp Vanilla Extract

2 Eggs, ripened, sliced

2 Bananas, softened

1 stick Unsalted Butter

3 tbsps Maple Syrup

Buttermilk Banana Pancakes:

In a large mixing bowl whisk the buttermilk, vanilla, and eggs together until well combined. In a another bowl mix the flour, baking powder, salt, and sugar. Combine the wet and dry ingredients and whisk until all the lumps are gone. Fold in the banana slices. Heat a griddle or pan over medium low heat and butter. Pour the batter in to the desired sizes and cook until large bubbles start forming on the top of the pancake (6 to 8 minutes). Flip over and cook another 1 to 2 minutes.

Maple Butter:

In a bowl, mix the butter with the maple syrup until well combined. Roll it up in plastic wrap or parchment paper like a tube and twist the ends. Chill in the refrigerator for 30 minutes.

Serve the pancakes with slices of the maple butter in between each layer.