Pancakes:

2 cups Bisquick mix
1/2 cup milk
1/2 cup plain yogurt
2 eggs
2 ripe bananas, sliced 1/4" thick

Stir the first 4 ingredients together until blended. Pour 1/4 to 1/2 cupfuls onto a hot griddle. Press banana slices into each pancake (about 5-7 per pancake). Cook until egdes are dry, flip and cook until golden.

Toffee Nut Sauce

1/2 cup unsalted butter
1/2 cup packed brown sugar
4 ounces light corn syrup
1/4 cup heavy cream
1/2 cup walnuts, chopped

Put all ingredients into a saucepan and heat gently, stirring constantly until sugar has disolved. Boil for 3 minutes and serve immediately, pouring the sauce over the pancakes. The sauce will solidify when cool.