Ingredients for Puffy Pancake With Nutty Banana Butterscotch
- Unsalted Butter
- 2 large eggs
- 1 cup milk
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 1/4 cup sour cream
- 2 ripe bananas, sliced
- 1/2 cup chopped pecans
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How to Make Puffy Pancake With Nutty Banana Butterscotch
- Preheat oven to 425°F (220°C).
- Place 1/2 stick (1/4 cup) of unsalted butter in a 9-inch square baking dish. Place in the preheated oven to melt, about 5 minutes.
- Toast 1/2 cup of chopped pecans in a separate pan on the stovetop over medium heat, stirring frequently until fragrant (about 5 minutes). Alternatively, toast them in the oven alongside the baking dish.
- In a large bowl, whisk together 2 large eggs and 1 cup of milk.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 1/4 cup granulated sugar. Gradually whisk in the egg-milk mixture until just combined.
- Pour the batter into the prepared baking dish with the melted butter.
- Bake for 15-20 minutes, or until the pancake is puffed and golden brown.
- Meanwhile, prepare the butterscotch sauce: In a medium saucepan, combine 1/2 cup packed light brown sugar, 1/4 teaspoon salt, and 2 tablespoons of water over medium heat. Stir until bubbling, about 5 minutes.
- Stir in the remaining 1/2 stick (1/4 cup) of unsalted butter, 1/4 cup sour cream, and 2 ripe bananas, sliced. Heat through, stirring occasionally, until the sauce is smooth and heated through.
- Drizzle half of the butterscotch-banana sauce over the baked pancake. Sprinkle with the toasted pecans.
- Slice the pancake and serve with the remaining sauce on the side.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
311g
Fat
108g
Carbs
35g
