Banana Cream Pancakes

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Pancakes: In a large bowl, whisk buttermilk and egg yolks.
  • In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to blend.
  • Gradually whisk flour mixture into buttermilk mixture.
  • Beat egg whites until stiff but not dry and gently fold into batter.
  • Preheat oven to 250^F.
  • In a large nonstick skillet, melt 2 tablespoons butter over medium heat.
  • Working in batches, drop batter by a 1/2 cup measure into the skillet.
  • Immediately place 8 banana slices on top of each pancake.
  • Cook until pancakes are light golden brown, about 3 minutes per side.
  • Place cooked pancakes on baking sheet and keep warm.
  • Continue until all pancakes are cooked.
  • Top pancakes with Banana Cream Topping and drizzle with warm maple syrup.
  • For the Banana Cream Topping: In a medium saucepan, combine bananas, apple juice, powdered sugar and lemon juice.
  • Cook over medium heat about 3 minutes until bananas are very soft.
  • Transfer bananas to a food processor and add 1/3 cup cooking liquid from the pan.
  • Discard remaining liquid.
  • Puree until smooth.
  • Chill until cold.
  • Beat cream in a chilled medium bowl until stiff peaks form.
  • Carefully, fold cream into banana puree.
  • This should be be prepared up to 2 days in advance and kept covered in the refrigerator until ready to use.
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