Banana Cream Pancakes

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 cups buttermilk
• 2 large eggs, separated
• 2 1/2 cups flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons butter
• 4 ripe bananas, peeled,thinly sliced
• warm maple syrup
• 4 ripe bananas, peeled,thinly sliced
• 1 cup apple juice
• 2/3 cup powdered sugar
• 1/4 cup lemon juice
• 1 1/2 cups chilled whipping cream

Recipe

• 1 for the pancakes: in a large bowl, whisk buttermilk and egg yolks.
• 2 in a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to blend.
• 3 gradually whisk flour mixture into buttermilk mixture.
• 4 beat egg whites until stiff but not dry and gently fold into batter.
• 5 preheat oven to 250^f.
• 6 in a large nonstick skillet, melt 2 tablespoons butter over medium heat.
• 7 working in batches, drop batter by a 1/2 cup measure into the skillet.
• 8 immediately place 8 banana slices on top of each pancake.
• 9 cook until pancakes are light golden brown, about 3 minutes per side.
• 10 place cooked pancakes on baking sheet and keep warm.
• 11 continue until all pancakes are cooked.
• 12 top pancakes with banana cream topping and drizzle with warm maple syrup.
• 13 for the banana cream topping: in a medium saucepan, combine bananas, apple juice, powdered sugar and lemon juice.
• 14 cook over medium heat about 3 minutes until bananas are very soft.
• 15 transfer bananas to a food processor and add 1/3 cup cooking liquid from the pan.
• 16 discard remaining liquid.
• 17 puree until smooth.
• 18 chill until cold.
• 19 beat cream in a chilled medium bowl until stiff peaks form.
• 20 carefully, fold cream into banana puree.
• 21 this should be be prepared up to 2 days in advance and kept covered in the refrigerator until ready to use.