Puffy Pancake With Nutty Banana Butterscotch Recipes

BANANA PANCAKES

Steps:

• Preheat oven to 175 degrees. Whisk flour, sugar, baking powder, and salt in a medium bowl. Add egg, milk, and butter; whisk until combined but still slightly lumpy.
• Heat a large nonstick skillet over medium heat. Place 5 banana rounds in pan, about 3 inches apart. Spoon 1 tablespoon batter over each; cook until large bubbles cover surface, 1 to 2 minutes. Flip, and cook until bottom is golden, about 1 minute more. Transfer to a baking sheet, and keep warm in the oven.
• Repeat with remaining banana rounds and batter. Saute extra banana slices in butter until golden; serve with pancakes.

PUFFY PANCAKE WITH NUTTY BANANA BUTTERSCOTCH

Steps:

• Preheat oven to 425°F
• Place 1/2 stick of butter into a 9-inch square baking dish and put it into the oven to melt, about 5 minutes. You could toast the chopped walnuts in a separate pan, in the oven at the same time or toast them in a pan on the stove top. Keep an eye on them so they do not burn and toast until fragrant.
• In a large bowl; whisk the milk and eggs together. In another bowl, whisk the flour and granulated sugar together until blended, then whisk in the egg-milk mixture.
• Pour the batter into the prepared baking dish, bake until the pancake starts to rise and becomes puffy, about 15 - 20 minutes.
• Meanwhile, in a medium sized saucepan; cook the brown sugar, salt, and 2 tablespoons of water over medium heat, stirring until bubbling, about 5 minutes.
• Stir in the other 1/2 stick of butter, the sour cream, and the sliced bananas; heat through.
• Drizzle the pancake with half of the butterscotch-banana sauce and sprinkle with the toasted walnuts.
• Slice and serve with the rest of the sauce on the side.