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Fairville Inn Banana-Walnut Pancakes

These delicious pancakes are a favorite at the Inn. The key to this recipe is to start with very ripe bananas that have been frozen (in their skins) for at least several days (frozen bananas keep very well). Be sure the bananas are completely thawed before making the batter. You can use your favorite store-bought pancake mix or your home-made mix. This recipe is scaled down, but extra batter holds well in the refrigerator for a day or so.


2 very ripe bananas thawed in the bowl that you will use for making the pancake batter (do not discard any liquid that accumulates in the bowl during thawing)
1 ripe banana that was not frozen (optional), diced
1/2 c. not-too-finely chopped walnuts (or more to taste)
2 c or so of your favorite store-bought or home-made pancake mix
Water or milk (depending on the mix or your preference)
(Eggs and/or oil, if specified by the pancake mix)


Peel the frozen bananas into the bowl in which they thawed. Clump the banana skins in your hands and squeeze them firmly over the bowl to extract as much liquid as you can. Mash the bananas and liquid well to make a coarse puree (we use a potato masher). Add the chopped walnuts and the optional diced fresh banana.

Add the pancake mix, and blend well. Add enough water or milk (and eggs and/or oil if specified by the pancake mix) and stir well to give the batter the consistency you like. Let the batter rest for at least 5 minutes before cooking. Check the consistency and add additional mix or water/milk as necessary.

Cook on a lightly greased electric griddle at 375 degrees (or frying pan) like you would any pancake. We like to make these about 3" in diameter, with 3-4 pancakes per serving.