1. Sift flour, baking powder, sugar and salt into a large bowl.
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve pancakes with maple syrup, caramelized bananas and toasted pecans.

This recipe was adapted from Clinton Street Baking Company in NYC.