Elvis Pancakes

• 2 cups buttermilk
• 2 eggs
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 teaspoon salt
• 6 tablespoons butter, melted
• 1 cup all purpose flour
• 1 cup buckwheat flour
• 2 tablespoons butter, cold plus more as needed
• Peanut butter, for topping
• Sliced bananas, for topping
• Honey, for topping

1. In a large bowl, whisk together buttermilk, eggs, baking powder, sugar, salt and butter.
2. In another large bowl mix together all-purpose flour and buckwheat flour.
3. Slowly add flour into the wet ingredients mixing with a whisk.
4. Mix until there are no lumps and the batter is smooth and velvety.
5. In a large cast iron skillet or flat grill pan over medium-high heat, melt a tablespoon of butter.
6. Ladle pancake batter onto skillet to desired size.
7. Using the ladle, form pancake into circular shape.
8. Cook on each side for 2 to 3 minutes or until golden brown.
9. Set pancakes aside and keep warm.
10. Repeat with remaining ingredients.
11. Once completed, spread peanut butter on a pancake, layer it with sliced bananas and drizzle it with honey.
12. Top the pancake with another pancake to form a sandwich.
13. Repeat with remaining pancakes and serve with extra honey.

buttermilk, eggs, baking powder, sugar, salt, butter, flour, buckwheat flour, butter, peanut butter, bananas, honey

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/elvis-pancakes-recipe.html (may not work)