| Souffléed Banana Pancake |
This recipe calls for beating the egg whites until stiff peaks form. The whites should hold their shape and stand upright when the beater is lifted. When folding the beaten whites into the batter, take care not to deflate them or the pancake won’t rise properly. Use a firm but light hand and stop folding when the mixtures are just blended.
6 Tbs. (3⁄4 stick) unsalted butter
3 Tbs. firmly packed light brown sugar
2 bananas, peeled and cut diagonally 1⁄4 inch
4 eggs, separated
2⁄3 cup milk
1 1⁄4 tsp. vanilla extract
1 Tbs. dark rum
1 tsp. salt
2⁄3 cup all-purpose flour
2⁄3 cup banana puree (about 2 bananas)
1⁄4 cup granulated sugar
1⁄2 cup pecan halves, lightly toasted
Confectioners’ sugar for dusting
Preheat an oven to 375°F.
In 10-inch nonstick fry pan over medium heat, melt the butter. Pour 3 Tbs. of the butter into a batter pitcher or bowl; set aside.
Tilt the pan to coat the bottom with the remaining butter and return to medium heat. Add the brown sugar and stir until it melts. Add the sliced bananas and cook until barely softened and lightly caramelized, about 1 minute per side. Transfer to a plate. Reserve the pan.
Add the egg yolks, milk, vanilla, rum and salt to the pitcher with the melted butter and whisk until blended. Gradually whisk in the flour, then stir in the banana puree.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until frothy. Slowly add the granulated sugar and beat until stiff peaks form.
Using a rubber spatula, fold one-third of the egg whites into the batter, then fold in the remaining whites. Pour the batter into the fry pan and top with the caramelized bananas and pecans. Bake until the pancake is puffed and golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Dust with confectioners’ sugar and serve immediately. Serves 6.