Puffy Pancake With Nutty Banana Butterscotch

1. 1

   Preheat oven to 425u00b0F

2. 2

   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.

3. 3

   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.

4. 4

   Pour the batter into the prepared baking dish, bake until the pancake starts to rise and becomes puffy, about 15 - 20 minutes.

5. 5

   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.

6. 6

   Stir in the other 1/2 stick of butter, the sour cream, and the sliced bananas; heat through.

7. 7

   Drizzle the pancake with half of the butterscotch-banana sauce and sprinkle with the toasted walnuts.

8. 8

   Slice and serve with the rest of the sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.