banana walnut pancakes

Ack, I haven’t updated in a week. I suck. In my defense, it’s been a busy week, full of family and babies and eating out, then a flight home to friends visiting from out of town. Good times. And really, when I get to spend time with these guys, there’s no complaining.

Ah, nephews, they’re so easy and fun. If I can’t get the baby to stop crying within a couple of minutes, I hand him over to one of his parents. I can play with the toddler during his bath, and then discreetly escape after he poops in the tub. Easy cheesy.

But now, I’m back in Philadelphia and the visiting friends have moved on, so it’s back to my old ways of cooking too much and trying to avoid eating too much.

I started with banana walnut pancakes to use up an old banana Dave hadn’t gotten to while I was out of town. I love pancake variations – the classic blueberry is my favorite, and apple, pumpkin, and banana are all good. The bananas add a nice flavor to the pancake, and the walnuts provide a satisfying crunch. The flavors are a great match for a drizzle of maple syrup.

Banana Walnut Pancakes

Makes sixteen 4-inch pancakes, serving 4 to 6

1 tablespoon lemon juice
2 cups milk
2 cups unbleached all-purpose flour (10 ounces)
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon table salt
¼ cup chopped walnuts, toasted
2 large eggs
2 large bananas, mashed
4 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons vegetable oil

1. Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine. Stir in walnuts.

2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.

3. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour ¼ cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1½ to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1½ minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.