Try this Puffy Pancake With Banana Butterscotch Sauce recipe, or contribute your own.

Still searching for what to cook ?

Name: Puffy Pancake With Banana Butterscotch Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 1 stick Unsalted butter; 5 Eggs; 1/3 cup Milk; 3/4 cup Flour; 1/3 cup Granulated sugar; 1 cup Brown sugar; pinch Salt; 1/2 cup Sour cream; 2 Bananas Peeled and sliced; 1/2 cup Walnuts Toasted and chopped

Find the most delicious recipes here

INGREDIENTS

1 stick Unsalted butter
5 Eggs
1/3 cup Milk
3/4 cup Flour
1/3 cup Granulated sugar
1 cup Brown sugar
pinch Salt
1/2 cup Sour cream
2 Bananas ; Peeled and sliced
1/2 cup Walnuts ; Toasted and chopped

Servings

INSTRUCTIONS

1. Preheat the oven to the 425 degrees F.

2. Add 1/2 stick butter to a 9-inch square baking dish and melt in the oven, about 5 minutes.

3. In a large bowl, whisk together the eggs and milk. In a seperate bowl, whisk together the flour and granulated sugar, then whisk in the egg-milk mixture.

4. Pour the batter into the prepared baking dish; bake until the pancake begins to rise, 15 to 20 minutes.

5. Meanwhile, in a medium saucepan, cook the brown sugar, salt and 2 tablespoons water over medium heat, stirring, until bubbling, about 5 minutes. Stir in the remaining 1/2 stick butter, the sour cream and bananas and heat through.

6. Drizzle the pancake with half of the butterscotch sauce and sprinkle with walnuts. Slice and serve with the remaining sauce on the side.

NOTES

Alert editor

Puffy Pancake With Banana Butterscotch Sauce

1 stick Unsalted butter
5 Eggs
1/3 cup Milk
3/4 cup Flour
1/3 cup Granulated sugar
1 cup Brown sugar
 pinch Salt
1/2 cup Sour cream
2 Bananas Peeled and sliced
1/2 cup Walnuts Toasted and chopped

1. Preheat the oven to the 425 degrees F.
2. Add 1/2 stick butter to a 9-inch square baking dish and melt in the oven, about 5 minutes. 
3. In a large bowl, whisk together the eggs and milk. In a seperate bowl, whisk together the flour and granulated sugar, then whisk in the egg-milk mixture.
4. Pour the batter into the prepared baking dish; bake until the pancake begins to rise, 15 to 20 minutes.
5. Meanwhile, in a medium saucepan, cook the brown sugar, salt and 2 tablespoons water over medium heat, stirring, until bubbling, about 5 minutes. Stir in the remaining 1/2 stick butter, the sour cream and bananas and heat through.
6. Drizzle the pancake with half of the butterscotch sauce and sprinkle with walnuts. Slice and serve with the remaining sauce on the side.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (593g)
Recipe Makes: 4 Servings

Calories: 1411
Calories from Fat: 612 (43%)

Amt Per Serving		% DV

	Total Fat 68g	91 %
	Saturated Fat 27.4g	137 %
	Monounsaturated Fat 21.4g
	Polyunsanturated Fat 10.9g
Cholesterol 1394.2mg		429 %
Sodium 492.3mg		17 %
Potassium 934.4mg		25 %
Total Carbohydrate 160.1g		47 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 156.7g
Protein 47.6g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 1411

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe