Puffy Pancake with Nutty Banana Butterscotch

May 2008
Puffy Pancake with Nutty Banana Butterscotch

by 5 people

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Makes: 4 servings

Prep: 20 mins

Bake: 20 mins

Ingredients
  • 1 stick (4 ounces) unsalted butter
  • 5 large eggs
  • 1/3 cup milk
  • 3/4 cup flour
  • 1/3 cup granulated sugar
  • 1 cup brown sugar
  • Pinch salt
  • 1/2 cup sour cream
  • 2 bananas, peeled and sliced
  • 1/2 cup chopped, toasted walnuts
Directions
  1. Preheat the oven to 425 degrees . Add 1/2 stick butter to a 9-inch square baking dish and melt in the oven, about 5 minutes.
  2. In a large bowl, whisk together the eggs and milk. In a separate bowl, whisk together the flour and granulated sugar, then whisk in the egg-milk mixture.
  3. Pour the batter into the prepared baking dish; bake until the pancake begins to rise, 15 to 20 minutes.
  4. Meanwhile, in a medium saucepan, cook the brown sugar, salt and 2 tablespoons water over medium heat, stirring, until bubbling, about 5 minutes. Stir in the remaining 1/2 stick butter, the sour cream and bananas and heat through.
  5. Drizzle the pancake with half of the butterscotch sauce and sprinkle with walnuts. Slice and serve with the remaining sauce on the side.
Tip Easy does it
  • Top the pancake with powdered sugar instead of butterscotch sauce.
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