Banana Bread Pancakes

Banana Bread Pancakes
Yields about 1 dozen 
1 1/2 cups all-purpose flour
2 Tbsp granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp salt
1 cup buttermilk
1/4 cup + 2 Tbsp milk
1 cup mashed well, overripe bananas (about 2 bananas)
1/4 cup sour cream
1 egg
2 Tbsp butter, melted
banana slices, for garnish (optional)
chopped walnuts or pecans, for garnish (optional)
Preheat a non-stick griddle to 325 degrees. In a mixing bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt, set aside. In a separate mixing bowl whisk together buttermilk, milk, mashed bananas, sour cream, egg and melted butter. Add dry ingredients to milk mixture and whisk just until combine (batter should be slightly lumpy, don’t over-mix or your pancakes won’t be as fluffy). Pour about 1/4 cup mixture onto buttered preheated griddle and using the measuring cup slightly spread the batter outward keeping a circular form (this helps them to be more even so you don’t get the fat center and thin sides). Cook until bubbles begin to appear on the surface and bottom is golden, then flip pancake and cook opposite side until golden. Serve immediately with Cinnamon Cream Cheese Syrup and garnish with optional banana slices and chopped nuts.
Cinnamon Cream Cheese Syrup
1/4 cup butter
3/4 cup granulated sugar
1/4 tsp cinnamon
1/3 cup buttermilk
4 oz cream cheese
1/2 tsp baking soda
1 tsp vanilla extract
Melt butter in a large saucepan over medium low heat. Stir in sugar, cinnamon, buttermilk and cream cheese. Cook mixture, whisking constantly until cream cheese has melted. Stir in baking soda and whisk for about 10 seconds until very frothy. Remove from heat and stir in vanilla. Serve warm. Store in refrigerator up to 1 week. 
Note: leftover syrup is delicious over oatmeal, especially with a ripe banana mixed in.
Recipe Source: Cooking Classy

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