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Banana Pancakes with Blueberry Sauce

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons double-acting baking powder
3/4 teaspoon salt
1 egg
1 1/3 cups milk
3 tablespoons salad oil
butter
1 banana, mashed
1/4 cup walnuts

1 cup blueberries
1/4 cup sugar
1 cup water
lemon zest

In a large bowl, mix flour, sugar, baking powder, and salt. In a
small bowl, beat egg slightly, stir in milk, mashed banana and
salad oil, add to flour mixture and stir just until flour is
moistened. Stir in walnuts. Heat skillet over medium high heat.
Melt butter. Pour 1/4 cup of batter onto the hot skillet. Cook
until the edges of the pancakes bubble and burst. Turn over with
spatula. Cook until underside is golden brown. Serve right away
with blueberry sauce or place on a heated platter to keep warm.

In a saucepan, mash the blueberries with the sugar. Add the water
and lemon zest. Cover and simmer for 15 minutes. Strain, return to
pan and simmer until slightly thickened.

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