The best pancake recipe ever, featuring Reginald’s Cashewnilla Butter

Pancakes are a relatively new development in my life. And by relatively I mean in relation to you, reader, who have likely been eating pancakes on a regular basis since you could chew. It’s not that there were no pancakes in mother Russia, it’s just that they took a different form - either as blini or as thin crepes.

When I immigrated to America and became acquainted with the American variety, I knew them as the dry, lackluster kind that come from a box. I’ve attempted several from-scratch recipes at home but they all failed to hit the mark… until, a months back Rene and I wanted pancakes on a Sunday morning and we discovered the best pancake recipe online. The resulting pancakes were fluffy, moist and dense, and we have since made them several times.

I tweaked the recipe a tad to make it even more awesome, by adding a diced banana and substituting melted butter with this ah-mazing cashew butter. I have to mention that Reginald’s did not sponsor this post or send me free stuff (though if they wanted to, I would gladly accept it) - I simply fell in love with this product. It’s an all-natural cashew butter with a hint of vanilla and it works fabulously on toast, as well as in smoothies and these pancakes, of course. Order yourself a jar - you will not regret it.

(Yield: 2 servings)

Ingredients:

1 c flour
1/3 tsp salt
1 tsp baking soda
1 egg, lightly beaten
1 banana, diced
1 1/8 c buttermilk
2 tbsp all-natural cashew (or peanut) butter
1 tbsp butter

Procedure: Mix the flour, salt, and baking soda together in a large bowl. Add the egg, buttermilk, banana and nut butter, stir until just combined - do not over-mix! The batter should be thick and puffy. Heat a griddle over a medium-low flame and grease with butter. Drop about 1/3 cup of the batter per pancake onto the griddle. Cook 2-3 min per side, until lightly browned, flipping once. Serve with a berry sauce, maple syrup or sour cream.