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The banana flavored pancakes and their walnut crunch, topped with fresh blueberry sauce and a dollop of sour cream are a nice variation on your ordinary pancakes. The sauce is also delicious over ice-cream. The pancake batter can be made a few hours ahead, refrigerated, and then thinned out to desired consistency with added milk.
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1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 egg
1 1/3 cups milk
3 tablespoons salad oil
butter
1 banana - mashed
1/4 cup walnuts
1 cup blueberries
1/4 cup sugar
1 cup water
lemon zest
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For The Pancakes
In a large bowl, mix flour, sugar, baking powder, and salt. In a small bowl, beat egg slightly; stir in milk, mashed banana and salad oil; add to flour mixture and stir just until flour is moistened. Stir in walnuts. Heat skillet over medium high heat. Melt butter. Pour 1/4 cup of batter onto the hot skillet. Cook until the edges of the pancakes bubble and burst. Turn over with spatula. Cook until underside is golden brown. Serve right away with blueberry sauce or place on a heated platter to keep warm. For The Blueberry Sauce In a saucepan, mash the blueberries with the sugar. Add the water and lemon zest. Cover and simmer for 15 minutes. Strain, return to pan and simmer until slightly thickened. -
Calories: 449 Calories From Fat: 31%
Protein: 10g Carbohydrate: 69g
Cholesterol: 56mg Sodium: 640mg
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