Puffy Pancake With Nutty Banana Butterscotch

Recipe by JTsMom
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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