These walnut pancakes will start your morning right. Want fresh hot delicious pancakes in half the time? Prepare the batter the night before!
- 1 mango, large, ripe
- 1 papaya (or 3 cups berries, such as blueberries, blackberries, raspberries, strawberries or sliced bananas)
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup banana, medium-sized, ripe, mashed
- 1 1/3 cups milk, non-fat
- 1 egg
- 1/2 cup California walnuts, chopped
- Maple syrup or honey (optional)
- Oil for the griddle or skillet
- Peel mango then slice fruit from pit; cut into 1/2-inch chunks. Peel and halve the papaya then scrape out the seeds; cut it into 1/2-inch chunks; toss with the mango and set aside. If using berries, rinse and pat dry with paper towels; slice strawberries and set aside to top pancakes.
- In medium bowl, mix together flour, sugar, baking powder and salt. In a large bowl, whisk together banana, milk, egg and walnuts. Stir in dry ingredients just until moistened; some lumps in the batter are okay. If the batter seems too thick, add a bit more milk.
- Heat griddle or skillet, preferably nonstick, until medium hot (a few drops of water sprinkled on it will sputter before evaporating). Brush with a little oil. Spoon the batter onto the griddle, using about 1/4 cup per pancake. Cook about 2 minutes, until the surface is dry and full of bubbles, then turn and cook up to 1 minute longer or until golden brown. Keep pancakes warm in low heat oven.
- Serve pancakes hot with prepared fruit and drizzle with maple syrup or honey, if desired. Serves 4.