Pancakes With Banana Honey Compote And Toasted Walnuts

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   For the pancakes:

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   In a large bowl, sift together flour, baking powder, and salt. Make a well in the center and pour in milk, egg, honey, and melted butter. Mix well, until smooth.

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   Heat a lightly oiled griddle or frying pan over medium-high heat. Scoop batter into the pan, using approximately 1/4 cup for each pancake. (For the scoop, I used an actual 1/4 cup measuring cup to keep things consistent and easy.) Cook until the pancakes are golden on both sides. Serve hot (see notes).

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   For the banana honey compote:

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   In a medium bowl, toss bananas with honey until bananas are completely coated. Heat in a small saucepan over medium-low heat stirring often, until bananas basically turn into a delicious mush.

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   For the walnuts:

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   Heat a small saucepan over medium-low heat. Put the walnuts into the pan shaking, tossing often to prevent burning. Once they have turned a slight golden color, remove from heat and set aside.

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   To serve, smother the banana honey compote on top of your pancakes. Top with toasted walnuts, and drizzle maple syrup on top. Enjoy!

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   Note: To keep finished pancakes hot while still cooking the rest, stack them on a plate covered with tin foil.

* Per serving · 4 servings · Values may vary.

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