Banana Nut Pancakes with Caramel Sauce

When I asked my husband what he would like for breakfast on Saturday morning, he told me that he would like banana pancakes.  So, I decided to make banana nut pancakes with a caramel sauce (instead of the usual pancake syrup or maple syrup).  I used walnuts, but these would be delicious with pecans, as well.

These pancakes are fluffy and thick, which is how I prefer my pancakes. They didn’t turn out looking picture perfect, but they tasted great.  I topped them with some sliced banana and caramel sauce.

Caramel Sauce Ingredients:

• 1/4 cup unsalted butter (1/2 stick)
• 1/2 cup brown sugar
• 1/4 cup light corn syrup
• 1/4 cup milk

Caramel Sauce Directions:

Combine the butter and brown sugar in a small sauce pan over medium heat.  Once combined, add the corn syrup and bring to a slow bubble.  Cook for a minute or two.  Reduce heat and simmer, gradually stirring in the milk. Continue to simmer over low heat while making the pancakes.  The sauce will thicken slightly.

Banana Nut Pancake Ingredients:

• 2 cups self-rising flour
• 2 ripe bananas, mashed
• 1 egg
• 1 cup reduced fat buttermilk
• 1/2 cup milk
• 2 tablespoons melted unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• Sliced banana (optional)

Banana Nut Pancake Directions:

Preheat a skillet to medium-low heat (about 300°F, if using an electric skillet with a temperature dial). Measure the self-rising flour into a batter bowl.

In a separate mixing bowl, mash the bananas with a fork.  Add the egg, buttermilk, milk, butter, brown sugar, and vanilla.  Beat with the fork to combine.

Pour the banana mixture into the flour and stir to combine.  The batter will be somewhat lumpy.  Add the walnuts and stir to incorporate into the batter.

Pour a small amount (approximately 1/3 cup) of batter onto the skillet to make pancakes.  Cook for 1-2 minutes, flip, and cook for an additional 1-2 minutes.

Serve topped with banana slices and caramel sauce.