|Buttermilk||2 Cup (32 tbs)|
|Chunky peanut butter||1 Cup (16 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|Ripe bananas||3 , peeled and cut in 1/4 inch slices|
LIGHTLY BEAT the eggs in a large bowl, then add the buttermilk, peanut butter, and oil and whisk until well mixed.
Sift together the flour, sugar, baking powder, and salt and add to egg mixture.
Stir gently just until blended, adding a little more flour only if the batter is too thin; it should still have a few lumps.
HEAT A GRIDDLE or large, heavy skillet and oil it lightly.
Pour the batter onto the griddle, using about 1/3 cup for each pancake, and cook over moderate heat until the edges look dry and bubbles appear on top, 2 to 3 minutes.
Arrange about 4 slices of banana on top of each pancake, then turn and continue cooking until browned on the other side, about 2 minutes longer.
Serve banana side up, with maple syrup and butter if you like.