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Combine first 7 ingredients in a large bowl. Beat Large eggs lightly with extra virgin olive oil. Add in buttermilk then add in bananas to liquid. Add in liquid ingredients to dry and mix till all flour is moistened. Cook in non stick skillet with a little extra virgin olive oil over medium heat. Serve 2 pancakes per person. Garnish tops of pancakes with 3 or possibly 4 slices of banana and a little brown sugar. This recipe yields 6 to 8 servings. Gracious English country inn nestled on a scenic hillside overlooking the Shenandoah Valley!
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Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
Round rings for perfectly shaped fried eggs and small pancakes
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream