Banana Macadamia Pancakes with Orange Butter

• 1/2 stick (1/4 cup) unsalted butter, softenedbutter
• 1/2 teaspoon finely grated fresh orange zestorange
• 1 1/2 teaspoons fresh orange juiceorange-juice
• 1/8 teaspoon saltsalt
• 1 1/2 cups all-purpose flourflour
• 3 tablespoons sugarsugar
• 1 1/2 teaspoons baking powderbaking-powder
• 1/2 teaspoon baking sodabaking-soda
• 1/4 teaspoon saltsalt
• 1 1/2 cups well-shaken buttermilkbuttermilk
• 3 tablespoons unsalted butter, meltedbutter
• 2 large eggsegg
• 1 teaspoon vanillavanilla
• 1 ripe large bananabanana
• 1/2 cup salted roasted macadamia nuts (2 1/2 oz), choppedmacadamia
• Accompaniment: maple syrup

1. 01Stir together all orange butter ingredients in a small bowl until combined well.
2. 02Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined. Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.)
3. 03Brush a 12-inch nonstick skillet with some of remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch. Serve with orange butter.

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