Red Currant Bakery

Batter
0 In a medium mixing bowl, whisk together both flours, sugar, salt, baking soda, and baking powder.
2 In a separate glass 2 cup measure, melt the butter. Then crack in the egg and whisk with a fork to combine. Lastly, pour in 250 grams of buttermilk and whisk once more.
3 Place your non stick skillet over low heat (if gas, medium low if electric), and let it heat slowly.
4 Pour the whisked together dry ingredients into the wet and whisk until just combined.
Cook the Pancakes
6 If not using a non stick skillet, add a teaspoon of butter to the pan and let it melt. Swirl it around so that it covers the pan.
7 Use a 1/2 cup ladle or measuring cup to scoop the pancake batter and gently pour it onto the hot (but not too hot) pan. Then add another scoop right on top.
8 Sprinkle the surface of the pancake with a tablespoon or two of chopped walnuts followed by 1/2 to 1/3 of 1/2" thick banana slices.
9 The pancake batter should be bubbling and the edges should start to look dry. Use a spatula to check underneath the pancake, it should be golden brown - almost a deep golden.
10 Once it's ready to flip, quickly and confidently slide the spatula under the center of the pancake and flip.
11 If any of the batter or a slice of banana fly a little outside the edge of the pancake just nudge them back under.
12 Cook for a couple more minutes until the bottom of the pancake has also become the golden brown color.
13 Once cooked, slide the pancake onto a plate and keep it in the microwave or in the oven at 200 F to keep them warm while you cook the rest.
14 If the pancake is getting too dark before the edges have set at all, turn the heat down. If the pancake isn't browning you can turn the heat up a little but be careful because once the pan is hot it's hard to cool it off. Better to go low and slow.