These extra-special pancakes are filled with toasted walnuts and topped with caramelized bananas—a perfect combination. While adding syrup may seem over the top, we always slather these with some anyway, for extra decadence. Serve with yogurt and fruit.
Recipe information
Yield
makes 16 pancakes
Ingredients
For the Batter
For the Topping
Preparation
Step 1
Make the batter: Place the chopped walnuts in a skillet and toast them over medium heat, stirring occasionally and watching carefully, for 2 to 3 minutes, or until they are fragrant and turn a darker brown color. Remove the walnuts from the pan and set aside to cool. Alternatively, toast the nuts on a baking sheet in a preheated 300°F oven for 10 to 15 minutes.
Step 2
Combine the sugar, flour, baking soda, and salt in a large bowl; set aside.
Step 3
Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 2 minutes, or until frothy. Beat in the sour cream, butter, and milk. Stop beating as soon as the ingredients are combined.
Step 4
Using a large spoon or rubber spatula, briskly fold the egg mixture into the flour mixture, being careful not to overmix or your pancakes will be tough. It’s okay if there are a few little lumps in the batter. (At this point, you can cover the batter and refrigerate it for up to 3 hours, or use it right away.)
Step 5
Make the topping: Melt the butter in a small skillet over medium heat. Add the banana slices and sauté for 3 minutes, or until very brown. Flip the slices and brown evenly on the other side. Turn off the heat and leave the bananas in their pan while you griddle the pancakes.
Step 6
Preheat a stove-top griddle or skillet over medium heat, or an electric griddle to 400°F, testing to make sure it’s hot enough for a drop of water to bounce on it.
Step 7
Lightly butter the griddle. Using a ladle, form pancakes on the griddle using 1/4 cup batter per pancake. While the batter on the griddle is still very wet, sprinkle the uncooked surface with some of the toasted walnuts. Cook the pancakes until a few bubbles have formed on the surface of each one.
Step 8
Flip the pancakes with a spatula and cook until golden brown on the other side. Brush the finished pancakes with a little melted butter. Serve the pancakes on a platter and top them with the sautéed bananas.
