A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Banana Walnut Pancakes With Blueberry-Lemon Sauce
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- #16599
serves/makes:
ready in:
under 30 minutes
under 30 minutes
3 reviews
1 comment
ingredients
Pancakes
1 1/2 cup flour
2 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 egg
1 1/3 cup milk
3 tablespoons salad oil
butter
1 banana, mashed
1/4 cup walnuts
Topping
1 cup blueberries
1/4 cup sugar
1 cup water
lemon zest
directions
For Pancakes: In a large bowl, mix flour, sugar, baking powder, and salt. In a small bowl, beat egg slightly; stir in milk, mashed banana and salad oil; add to flour mixture and stir just until flour is moistened. Stir in walnuts. Heat skillet over medium high heat.
Melt butter. Pour 1/4 cup of batter onto the hot skillet. Cook until the edges of the pancakes bubble and burst. Turn over with spatula. Cook until underside is golden brown.
Serve right away with blueberry sauce or place on a heated platter to keep warm.
For Sauce: In a saucepan, mash the blueberries with the sugar. Add the water and lemon zest. Cover and simmer for 15 minutes. Strain, return to pan and simmer until slightly thickened.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
(continued) oh, and I used whole wheat flour (all three cups), making this one healthy recipe. For those liking things a little sweeter, you could add some agave syrup
January 29, 2011
I doubled the recipe, used 3 bananas and 2/3 cup walnuts (toasted them first), added one minced apple as well. Great pancakes - you just need to cook them a little longer than usual since all the apple and banana keeps them moist inside
January 6, 2007
Too heavy- needed more baking powder maybe. Be sure to chop walnuts very fine and mash banana to a fine pulp- lumps in the first pancake were pasty.
October 29, 2006
A simple, great recipe for good pancakes.