TNT Souffleed Banana Pancake
I came across the recipe in the Williams-Sonoma catalog. I made it this morning and it was real good - a keeper.
Souffleed Banana Pancake
6 T unsalted butter
3 T firmly packed light brown sugar
2 bananas, peeled, cut diagonally ¼” thick
4 eggs, separated
2/3 cup milk
1-1/4 teaspoon vanilla extract
1 tablespoon dark rum (I used light)
1 teaspoon salt
2/3 cup all-purpose flour
2/3 cup banana puree (about 2 bananas)
¼ cup sugar
½ cup pecan halves, lightly toasted (I did not use)
Powdered sugar for dusting
Preheat oven to 375 degrees F.
Melt butter in 10” non-stick oven-proof skillet
Remove 3 tablespoons butter into a small bowl and set aside
Coat bottom of pan with remaining butter
Add brown sugar and stir until the sugar melts.
Add bananas and cook 1 minute per side then transfer to a plate – reserve sugar in pan.
With a whisk, mix egg yolks, milk, vanilla, rum, melted butter and salt in bowl.
Slowly whisk in flour, stir in banana puree.
In a separate bowl beat egg whites until frothy. Slowly add the sugar. Beat until firm peaks form.
Fold in one third of the egg whites into batter, then fold in the remaining egg whites.
Pour batter into skillet, top with caramelized bananas and pecans.
Bake until puffed and golden, about 25-30 minutes.
Dust with powdered sugar before serving!