In a large bowl, sift together the flour, baking powder, and salt. Make a well in the center and pour in the milk, egg, honey, and melted butter. Mix until smooth.
Heat a lightly oiled griddle or frying pan over medium-high heat.
Scoop the batter into the pan, using approximately 1/4 cup for each pancake. (For the scoop, I used an actual 1/4 cup measuring cup to keep things consistent and easy).
Cook until the pancakes are golden on both sides.
Serve hot (See notes).
BANANA COMPOTE
In a medium bowl, toss the bananas with the honey until the bananas are completely coated. Heat them in a small saucepan over medium-low heat stirring often, until the bananas basically turn into a delicious mush.
TOASTED WALNUTS
Heat a small saucepan over medium-low heat. Put the walnuts into the pan shaking/tossing often to prevent burning.
Once they have turned a slight golden color, remove them from the heat and set aside.
ASSEMBLY
Smother the banana honey compote on top of your pancakes. Top with toasted walnuts, and drizzle maple syrup on top.
Notes
In order to keep your finished pancakes hot while still cooking the rest, keep them on a plate covered with tin foil.