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Sundays in the Summer to my family means a nice fat stack of pancakes on the patio table for breakfast. We sit and enjoy the morning sun and enjoy the warm air wafting the smells of maple syrup and toasted walnuts in the air... Face it, I love ANY topping over my pancakes and even just butter will do most times but, for that extra treat, I toast up some walnuts and slice up a banana and then always ask "Why don't I do this all the time?" LOL Enjoy ~ Diane
Pancakes with Toasted Walnuts and Banana
1 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 1/8 cups buttermilk
2 tablespoons butter, melted
1/2 tsp vanilla extract
*Walnuts and Bananas used as toppings with Maple Syrup (I toast my walnuts in a dry skillet until warmed thru and smelling nutty) We use our good friend "Ken Bora's Vermont Maple Syrup"!! He taps/bottles the BEST!!
Beat egg and milk together in bowl, add remaining ingredients and mix well but, leave a bit lumpy & spongy. Heat pan or griddle with a light coating of oil, until a drop of water dances when added to surface. I use a ladle to drop batter onto pan/griddle. When bubbles form and start to pop on the surface of the pancake batter, flip and cook other side. I keep my pancakes warm in a 170 oven using an oven-proof dish while other pancakes are being made. When the last pancakes are being finished up - place walnuts onto griddle/pan and lightly toast. Serve over pancakes with a sliced up banana.
*Tip: Store your walnuts in the freezer and use as needed for baking/cooking. It keeps them from turning rancid.
*Tip: Microwave your maple syrup in a serving cup (25 seconds or so) and serve warm syrup with your pancakes.
*Tip: Warm serving dishes in the oven while pancakes are being made. Keeps your food hotter - longer.
Recipe by: Stonewall Kitchen
Photo by: Diane Baker for Canning and Cooking at Home
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Diane Baker: Owner & Creator of Canning and Cooking at Home