Banana-Nut Maple Pancakes
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon chopped walnuts or pecans
- 2 eggs
- 1 ½ cups milk
- ¾ cup sour cream
- ¼ cup Fuller’s Sugarhouse pure maple syrup
- 4 tablespoons butter, melted
- 1 ripe banana, mashed
- (for greasing skillet) butter
- (to drizzle on top) Warm Fuller’s Sugarhouse pure maple syrup
- Combine all-purpose and wheat flours, baking powder, baking soda, salt, and nuts in a large bowl. Mix together.
- In a separate bowl, beat the eggs until frothy. Then, whisk in the milk, sour cream, Fuller’s Sugarhouse pure maple syrup, butter, and banana.
- Make a well in the dry ingredients, then pour in the egg mixture. Stir, just to blend; do not beat. Let batter stand for several minutes.
- Heat a large skillet or griddle on medium heat, then butter lightly. Drop heaping tablespoons and cook pancake bottoms for about 1 minute, or until golden and bubbling. Turn and cook 1 minute on other side. Repeat with remaining batter.
- Serve pancakes with warm Fuller’s Sugarhouse pure maple syrup. Garnish with banana and nuts.