Puffy Pancake With Nutty Banana Butterscotch

Ingredients

• 1/2 cup unsalted butter
• 5 large eggs
• 1/3 cup milk
• 3/4 cup flour
• 1/3 cup granulated sugar
• 1 cup brown sugar
• 1 pinch salt
• 1/2 cup sour cream
• 2 bananas, peeled and sliced (see Cooks Note above)
• 1/2 cup walnut, chopped and toasted

Directions

1. 1

   Preheat oven to 425°F Place 1/2 stick of butter into a 9-inch square baking dish and put it into the oven to melt, about 5 minutes. You could toast the chopped walnuts in a separate pan, in the oven at the same time or toast them in a pan on the stove top. Keep an eye on them so they do not burn and toast until fragrant.

2. 2

   In a large bowl; whisk the milk and eggs together. In another bowl, whisk the flour and granulated sugar together until blended, then whisk in the egg-milk mixture.

3. 3

   Pour the batter into the prepared baking dish, bake until the pancake starts to rise and becomes puffy, about 15 - 20 minutes.

4. 4

   Meanwhile, in a medium sized saucepan; cook the brown sugar, salt, and 2 tablespoons of water over medium heat, stirring until bubbling, about 5 minutes.

5. 5

   Stir in the other 1/2 stick of butter, the sour cream, and the sliced bananas; heat through.

6. 6

   Drizzle the pancake with half of the butterscotch-banana sauce and sprinkle with the toasted walnuts.

7. 7

   Slice and serve with the rest of the sauce on the side.