For orange butter

• 1/4cupunsalted butter, softened
• 1/2teaspoonfinely grated fresh orange zest
• 1 1/2teaspoonsfresh orange juice
• 1/8teaspoonsalt

For pancakes

• 1 1/2cupsall-purpose flour
• 3 tablespoonssugar
• 1 1/2teaspoonsbaking powder
• 1/2teaspoonbaking soda
• 1/4teaspoonsalt
• 1 1/2cupswell-shaken buttermilk
• 3 tablespoonsunsalted butter, melted
• 2 largeeggs
• 1 teaspoonvanilla
• 1 largeripe banana
• 1/2cupsalted roasted macadamia nuts, chopped (2 1/2 oz)

Directions:

1. Make orange butter:.
2. Stir together all orange butter ingredients in a small bowl until combined well.
3. Make pancakes:.
4. Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
5. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined.
6. Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.).
7. Brush 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.
8. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
9. 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.