Puffy Pancake With Nutty Banana Butterscotch

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Mother's day is almost here and that day usually starts with a special breakfast. I would be very happy if this was on my breakfast tray. Cooks note: i have substituted toasted pecans for the walnuts; equally delicious. Be sure your bananas are not green or under ripe as they can impart a tart flavor in your sauce. Bananas with brown flecks just starting to appear( but still a little firm) will not leave this taste. From everyday with rachael ray" by melissa clark"

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Steps

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Preheat oven to 425f.

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Place 1 / 2 stick of butter into a 9-inch square baking dish and put it into the oven to melt , about 5 minutes.

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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.

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Keep an eye on them so they do not burn and toast until fragrant.

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In a large bowl.

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Whisk the milk and eggs together.

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In another bowl , whisk the flour and granulated sugar together until blended , then whisk in the egg-milk mixture.

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

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Meanwhile , in a medium sized saucepan.

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Cook the brown sugar , salt , and 2 tablespoons of water over medium heat , stirring until bubbling , about 5 minutes.

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

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Heat through.

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

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Slic.

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Ingredients

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unsalted butter, eggs, milk, flour, granulated sugar, brown sugar, salt, sour cream, bananas, walnuts