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1
Make the batter: Place the chopped walnuts in a skillet and toast them over medium heat, stirring occasionally and watching carefully, for 2 to 3 minutes, or until they are fragrant and turn a darker brown color.
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2
Remove the walnuts from the pan and set aside to cool.
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3
Alternatively, toast the nuts on a baking sheet in a preheated 300F oven for 10 to 15 minutes.
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4
Combine the sugar, flour, baking soda, and salt in a large bowl; set aside.
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5
Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 2 minutes, or until frothy.
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6
Beat in the sour cream, butter, and milk.
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7
Stop beating as soon as the ingredients are combined.
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8
Using a large spoon or rubber spatula, briskly fold the egg mixture into the flour mixture, being careful not to overmix or your pancakes will be tough.
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9
Its okay if there are a few little lumps in the batter.
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10
(At this point, you can cover the batter and refrigerate it for up to 3 hours, or use it right away.)
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11
Make the topping: Melt the butter in a small skillet over medium heat.
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12
Add the banana slices and saute for 3 minutes, or until very brown.
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13
Flip the slices and brown evenly on the other side.
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14
Turn off the heat and leave the bananas in their pan while you griddle the pancakes.
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15
Preheat a stove-top griddle or skillet over medium heat, or an electric griddle to 400F, testing to make sure its hot enough for a drop of water to bounce on it.
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16
Lightly butter the griddle.
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17
Using a ladle, form pancakes on the griddle using 1/4 cup batter per pancake.
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18
While the batter on the griddle is still very wet, sprinkle the uncooked surface with some of the toasted walnuts.
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19
Cook the pancakes until a few bubbles have formed on the surface of each one.
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20
Flip the pancakes with a spatula and cook until golden brown on the other side.
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21
Brush the finished pancakes with a little melted butter.
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22
Serve the pancakes on a platter and top them with the sauteed bananas.
