Ginger Pancake with Banana-Walnut Topping

Ingredients

• 1/3 cup walnuts
• 1/2 cup flour
• 1/2 cup low-fat (1%) milk
• 1 large egg
• 1 large egg white
• 1 tablespoon light olive oil
• 1 tablespoon butter, melted

• 1 tablespoon butter, melted
• 2 teaspoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/3 cup finely chopped crystallized ginger (2 ounces)
• 1/4 cup fresh lime juice
• 2 tablespoons packed light brown sugar
• 3 bananas, thinly sliced

How to make it 

• 1

  Preheat the oven to 350°F. Toast the walnuts for 5 minutes, or until crisp and fragrant. When the walnuts are cool enough to handle, coarsely chop.
• 2

  Increase the oven temperature to 425°F. Lightly oil a 10-inch nonstick skillet and place it in the oven.
• 3

  In a large bowl, stir together the flour, milk, whole egg, egg white, oil, butter, granulated sugar, vanilla, and salt until well combined. Stir in the ginger.
• 4

  Pour the batter into the hot pan, return the pan to the oven, and bake for 12 to 15 minutes, or until the pancake has puffed and is golden brown.
• 5

  Meanwhile, in a large skillet, combine the lime juice and brown sugar, and cook over medium heat until the sugar has melted. Add the sliced bananas and cook for 3 minutes, or until the bananas have softened. Stir in the walnuts.
• 6

  To serve, cut the pancake into wedges and top with the banana-walnut mixture.