A few months ago while we were on vacation down the Cape I had some delicious Banana Walnut Pancakes at the hotel breakfast, Jonathan and I have been craving them ever since.
- 1 1/2 cups all-purpose flour
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 Tablespoon sugar
- 2 ripe bananas
- 1 1/4 cups milk
- 1 egg
- 4 tablespoons butter melted
- 1/2 cup chopped walnuts or pecans
- Vegetable oil
- Mix together the flour, baking powder, salt and sugar in a large mixing bowl then set it aside.
- In a separate bowl, mash together the bananas, the milk, egg and melted butter.
- Mix together the wet and dry ingredients, then stir in the nuts. Allow the batter to rest at room temperature for 30 minutes.
- Coat large saute pan with oil, heat on low-medium heat for about 3 minutes.
- Scoop batter into the pan to form pancakes. Cook the pancakes on one side until bubbles appear in the center, then flip them once and continue cooking them until they are no longer doughy in the center.
- Serve with your favorite toppings: additional nuts & bananas, whipped cream, butter, or syrup.
I tend to double or triple the recipe, and freeze the leftovers. To freeze, allow pancakes to cool completely and then place on a cookie sheet in the freezer. After one hour, remove from cookie sheet and place in Ziploc bag, this makes them not stick together when frozen.