Dave's Eats

• 2 cups 2 cups (250 g) all-purpose flour
• 2 Tbsp 2 Tbsp (27 g) brown sugar or dark brown sugar
• 2 tsp 2 tsp (10 g) baking powder
• ¹⁄₂ tsp ¹⁄₂ tsp (3 g) baking soda
• ¹⁄₂ tsp ¹⁄₂ tsp kosher salt

• 2 cups 2 cups (250 g) all-purpose flour
• 2 Tbsp 2 Tbsp (27 g) brown sugar or dark brown sugar
• 2 tsp 2 tsp (10 g) baking powder
• ¹⁄₂ tsp ¹⁄₂ tsp (3 g) baking soda
• ¹⁄₂ tsp ¹⁄₂ tsp kosher salt

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and kosher salt.

• 1 ¹⁄₄ cup 1 ¹⁄₄ cup (284 g) buttermilk
• 1 cup 1 cup overripe banana, mashed
• 2 2 (100 g) large eggs
• 3 Tbsp 3 Tbsp (43 g) unsalted butter, melted and cooled slightly

• 1 ¹⁄₄ cup 1 ¹⁄₄ cup (284 g) buttermilk
• 1 cup 1 cup overripe banana, mashed
• 2 2 (100 g) large eggs
• 3 Tbsp 3 Tbsp (43 g) unsalted butter, melted and cooled slightly

In a medium bowl, whisk together the buttermilk, mashed banana, eggs, and melted butter until smooth.

Add the wet ingredients to the dry ingredients and use a whisk to fold just until the flour streaks disappear; keep the batter lumpy. Set aside to rest.

Add the wet ingredients to the dry ingredients and use a whisk to fold just until the flour streaks disappear; keep the batter lumpy. Set aside to rest.

• butter, more as needed (for cooking and serving)

• butter, more as needed (for cooking and serving)

Heat a medium nonstick skillet over medium. Melt butter until bubbling; working in batches, drop about a scant 1/4 cup batter per pancake. Cook until edges are set and bubbles appear in the center, about 2 minutes; flip and cook until set throughout, another 1 to 2 minutes. Transfer to a wire rack; wipe out the pan if the butter starts to burn and add more butter between batches as needed.