Banana Pancakes with Maple Syrup and Walnuts
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Ingredients
- Pancake mix
- Milk
- Egg
- Ripe banana
- Chopped walnuts
- Ground cinnamon
- Maple syrup
- Chopped walnuts
Directions
In a large bowl, whisk together the pancake mix and ground cinnamon (if using).
In a separate bowl, mash the ripe banana with a fork until it becomes a smooth puree. Aim for minimal lumps, but a few small chunks are okay.
In another bowl, whisk together the milk and egg until well combined. You can use a hand mixer for a creamier batter.
Pour the wet ingredients (milk and egg mixture) into the bowl with the dry ingredients (pancake mix and cinnamon). Gently fold the wet ingredients into the dry ingredients using a rubber spatula until just combined. Do not overmix! A few lumps are okay, as overmixing can lead to tough pancakes.
Gently fold the chopped walnuts into the batter using your rubber spatula. Be careful not to crush the walnuts too much.
Heat a griddle or large non-stick frying pan over medium-low heat. Add a pat of butter or a drizzle of cooking oil to the pan and swirl it around to coat the bottom evenly. Let the pan heat up for a few minutes to ensure even cooking.
Once the pan is hot, pour 1/4 cup of batter per pancake onto the griddle. The batter should spread slightly on its own, but you can gently nudge it with the back of your spoon for a rounder shape.
Cook the pancakes for 2-3 minutes per side, or until golden brown on the bottom. You'll know it's time to flip when bubbles appear on the surface of the batter and the edges begin to set.
Carefully flip the pancakes using a spatula. You can use a slightly angled spatula to slide under the pancake easily.
Cook the pancakes for another 1-2 minutes on the other side, or until golden brown.
Serve the pancakes warm with a drizzle of maple syrup and sprinkle with additional chopped walnuts (optional). You can also add a side of fresh fruit or whipped cream for extra flavor.
Recipe Note
If you don't have a griddle, a large non-stick frying pan will work just fine.To test if the pan is hot enough, flick a few drops of water onto the surface. If the water sizzles and evaporates quickly, the pan is ready.If your batter seems too thick, add a tablespoon or two of milk until it reaches a pourable consistency.If your batter seems too thin, add a tablespoon or two of pancake mix until it thickens slightly.You can keep cooked pancakes warm in a preheated oven (200°F) while you cook the remaining batter.
