Puffy Pancake With Nutty Banana Butterscotch
photo by Ms B.
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄2 cup unsalted butter
- 5 large eggs
- 1⁄3 cup milk
- 3⁄4 cup flour
- 1⁄3 cup granulated sugar
- 1 cup brown sugar
- 1 pinch salt
- 1⁄2 cup sour cream
- 2 bananas, peeled and sliced (see Cooks Note above)
- 1⁄2 cup walnuts, chopped and toasted
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
JTsMom
Kirkland, Washington