Welcome to my kitchen, where today we're whipping up some delightful Banana Pancakes with Walnut Syrup. This recipe is a perfect blend of sweet bananas and nutty walnut syrup — ideal for a cozy breakfast or brunch that feels like a warm hug.
Flour is the base of our pancakes, giving them structure and fluffiness. Baking powder acts as a leavening agent, helping the pancakes rise and become light. A pinch of salt balances the sweetness and enhances flavors. A touch of sugar adds just the right amount of sweetness to the batter. Milk is our primary liquid, which keeps the batter smooth and the pancakes tender. The egg adds richness and helps bind everything together. Butter, melted, provides moisture and flavor. The star of the show, bananas, brings natural sweetness and a delightful aroma. For the syrup, walnuts offer a crunchy texture, while maple syrup adds depth and sweetness. A bit of water helps with the syrup's consistency, and a dash of cinnamon adds warmth.
For a complete breakfast spread, serve these pancakes with crispy bacon or a side of fresh fruit. A dollop of whipped cream or a scoop of vanilla ice cream can turn this into a dessert-like treat. Pairing with a hot cup of chai or coffee brings out the warm flavors beautifully.
To start, grab a large bowl and sift together the all-purpose flour, baking powder, salt, and sugar. This ensures there are no lumps and guarantees a smooth batter. In another bowl, whisk together the milk, egg, and melted butter. Make sure the butter isn't too hot to avoid cooking the egg. Combine the wet and dry ingredients, stirring until just mixed. Overmixing can lead to tough pancakes, so stop when you see the last streaks of flour disappear.
Next, gently fold in the mashed bananas. You want to keep some small chunks of banana for texture. Now, preheat your frying pan over medium-high heat and lightly grease it with a bit of butter or oil. Once the pan is hot, pour about 1/4 cup of batter per pancake. Cook until you see bubbles form on the surface, then flip and cook until golden brown on the other side.
For the walnut syrup, combine the walnuts, maple syrup, water, and cinnamon in a small saucepan over low heat. Let it simmer for about five minutes, stirring occasionally, until the walnuts are soft and the flavors meld together. Pour this warm, nutty syrup generously over your pancakes before serving.
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