- 1/2 stick (1/4 cup) unsalted butter, softened
- 1/2 teaspoon finely grated fresh orange zest
- 1 1/2 teaspoons fresh orange juice
- 1/8 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups well-shaken buttermilk
- 3 tablespoons unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla
- 1 ripe large banana
- 1/2 cup salted roasted macadamia nuts (2 1/2 oz), chopped
- Accompaniment: maple syrup
- Stir together all orange butter ingredients in a small bowl until combined well.
- 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.)
- 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.