Souffled Banana Pancakes
Courtesy of Beth Courter, Museum Hill Bed & Breakfast
- 6 tablespoons butter, melted
- 3 tablespoons brownsugar, packed
- 2 bananas, peeled and cut diagonally 1/4-inch thick
- 4 eggs, separated
- 2/3 cup milk
- 1 1/4 teaspoons vanilla
- 1 tablespoon dark rum
- 1 teaspoon salt
- 2/3 cup all purpose flour
- 2 bananas, pureed
- 2/3 cup granulated sugar
- 1/4 cup pecan halves, lightly toasted
- Confectioner's sugar for dusting
- Preheat oven to 375 degrees.
- In a 10-inch, nonstick, ovenproof frying pan over medium heat, pour in 1/2 of melted butter, the brown sugar and sliced bananas. Cook 1 minute, turn bananas cover, and cook 1 minute longer. Remove the caramelized bananas from heat and pour onto a plate and set aside.
- Whisk egg yolks, milk, vanilla, rum, salt, and remaining butter in bowl. Gradually whisk in flour and then the pureed banana.
- Beat egg whites until frothy. Slowly add sugar, and beat until stiff peaks form. Fold 1/3 of egg white mixture into flour mixture, then fold in the remaining egg whites. Pour batter into the same ovenproof frying pan in which the bananas were cooked. Top with the caramelized bananas, and arrange the pecans on top. Bake until puffed and golden brown, about 25-30 minutes or until a toothpick comes out clean. Dust with confectioner's sugar when serving.
Note: this recipe can be made the day before and refrigerated. Serve at room temperature with hot maple syrup.
Serves 6 to 8.