Banana-Nut Maple Pancakes
Ingredients
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1 cup all-purpose flour
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1 cup whole-wheat flour
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2 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ teaspoon chopped walnuts or pecans
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2 eggs
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1 ½ cups milk
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¾ cup sour cream
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¼ cup Fuller’s Sugarhouse pure maple syrup
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4 tablespoons butter, melted
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1 ripe banana, mashed
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(for greasing skillet) butter
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(to drizzle on top) Warm Fuller’s Sugarhouse pure maple syrup
Preparation
- 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.
