The Weeknight Table

Produce

• 1 ripe banana, mashed

Dairy

• 1 large egg, beaten
• 1 1/4 cups buttermilk
• 1 tablespoon unsalted butter, melted

Pantry

• 1 1/4 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract

Cookies

• 1/2 cup crushed vanilla wafers

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Pancake Instructions

In a bowl, whisk together the egg, buttermilk, mashed banana, melted butter, and vanilla.

In a separate bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the dry ingredients to the wet and gently fold just until combined. Fold in the crushed vanilla wafers. Let the batter rest for 5 minutes.

Cook on a buttered skillet over medium heat until bubbles form, flip, and cook until golden and cooked through.

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Banana Pudding Mascarpone Cream

Dairy

• 1/2 cup mascarpone cheese
• 1/4 cup heavy cream

Pantry

• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

Liquor

• 1 teaspoon banana liqueur

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Pudding Instructions

In a bowl, whisk mascarpone, sugar, vanilla, and banana liqueur until smooth. Slowly whisk in the heavy cream until thick, smooth, and spoonable. Refrigerate until ready to use.

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Banana Caramel Syrup

Dairy

• 2 tablespoons unsalted butter
• 1/2 cup heavy cream

Pantry

• 1/2 cup packed brown sugar
• 1/4 teaspoon kosher salt
• 1/2 teaspoon vanilla extract

Liquor

• 1 teaspoon banana liqueur

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Syrup Instructions

Melt butter in a saucepan over medium heat. Add brown sugar and cook until fully melted and smooth. Reduce heat to low and slowly whisk in heavy cream. Add salt, banana liqueur, and vanilla. Simmer 2–3 minutes until glossy and pourable.

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Toppings & Assembly

Produce

• 1 ripe banana, sliced

Cookies

• Vanilla wafers, crushed or whole

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To Serve

Stack pancakes with banana pudding mascarpone cream between layers. Top with sliced bananas, vanilla wafers, and warm banana caramel syrup.