Ingredients
The following ingredients have 6 Servings
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/3 cup sugar
- 1/2 tsp salt
- 1 ripe banana
- 1 1/2 cups whole milk
- 3 large eggs, yolks and whites separated
- 1 stick of butter, 6 tbsp melted, 2 tbsp for coating the griddle
- 1 tsp vanilla extract
- maple syrup
- toasted pecans
- 4 tbsp butter
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 2 bananas
Instruction
- Sift flour, baking powder, sugar and salt into a large bowl
- Using an stand mixer fitted with a whisk attachment, whisk the ripe bananas with a small amount of milk
- Slowly add the remaining milk
- Separate the eggs into 2 separate bowls
- Yolks in one bowl, whites in the other
- Add the egg yolks, melted butter and vanilla extract to the mixer, whip until combined with the milk and banana mixture
- Whisk banana and milk mixture into dry ingredients until just combined; batter will be slightly lumpy
- Do not over mix
- Place egg whites in a separate mixing bowl
- Using an electric hand mixer, whisk until medium peaks form
- Gently fold half of the egg whites into the batter with a rubber spatula
- Gently fold in remaining whites
- The egg whites should not be fully incorporated into the batter.Heat a griddle until hot, at 350° F
- Add a little of the remaining unmelted butter to hot griddle
- Add a scant ½ cup pancake batter and let set
- When bubbles begin to form, lift pancake; once golden brown, flip over
- Cook until golden brown on both sides
- Store in an oven preheated to 250° until ready to serve.For the caramelized bananas, heat a medium sized heavy bottom sauce pan over low heat and melt butter
- Add brown sugar and cinnamon and stir until combined and sugar starts to bubble and dissolve
- Slice bananas lengthwise ⅓-inch thick
- Lay the bananas into the caramel and cook for two minutes on each size
- Serve pancakes with maple syrup, caramelized bananas and toasted pecans
- This recipe was adapted from Clinton Street Baking Company in NYC.
