STICKY DATE & CARAMELIZED BANANA BUTTERMILK PANCAKES

Date Paste: In a small bowl, combine the chopped dates, baking soda & hot water. Sit for 5-10 mins, or until dates have softened. Then, use a hand blender or regular blender to slightly blend into a paste (I like to keep some chunks).

Continue batter. In a medium bowl, whisk together the flour, baking powder & salt. 

In a separate large bowl, whisk together the buttermilk, date paste, eggs, melted butter, brown sugar & vanilla until well combined. 

Add dry ingredients to the wet; mix until just combined (don’t over-mix; it’s okay if there are a few lumps);

Heat a large skillet over medium-low heat & grease w/ butter. Scoop the batter (1/4 cup) onto the griddle for each pancake. Cook until little bubbles begin to form (2-3 mins), then gently flip to cook the other side until golden (~2-3 mins). Set aside on a cooling rack.

Caramelized Bananas: Melt the butter in a medium skillet over medium heat. Once hot, add the banana slices so they’re not overlapping. Sprinkle the brown sugar & cinnamon on top; gently toss to coat. 

Cook the bananas for ~4 mins, flip & cook the other side for another 3-4 mins, until caramelized.

Whipped Maple Vanilla Bean Sweet Cream: Add the ingredients to a small glass or bowl. Use a milk frother to froth until the mixture is thickened, soft & foamy.

Serve the pancakes warm w/ the caramelized bananas & whipped maple vanilla bean sweet cream.

Enjoy!