Puffy Pancakes With Nutty Banana Butterscotch

1. 1

   Preheat the oven to 425 degrees.

2. 2

   Add 4 tablespoons butter to a 9-inch square baking dish and melt in the oven, about 5 minutes.

3. 3

   In a large bowl, whisk together the eggs and milk.

4. 4

   In a separate bowl, whisk together the flour and Splenda; then, whisk in egg mixture.

5. 5

   Pour the batter into the prepared baking dish and bake until the pancakes begin to rise, 15 - 20 minutes.

6. 6

   Meanwhile, in a medium saucepan, cook the brown sugar, salt, and 2 tablespoons water over medium heat, stirring, until bubbling, about 5 minutes.

7. 7

   Stir in the remaining 4 tablespoons butter, the sour cream, and bananas.

8. 8

   Heat through.

9. 9

   Drizzle the pancake with half of the butterscotch sauce and sprinkle with walnuts (or pecans).

10. 10

    Slice and serve with the remaining sauce on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.