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Banana Pancakes with Caramelized Bananas and Toasted Pecans

Stack of banana pancakes with caramelized bananas, pecans and syrup
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅓ cup granulated sugar
  • ½ teaspoon sea salt
  • 1 overripe banana
  • 1½ cups whole milk
  • 3 large eggs, yolks and whites separated
  • 6 tablespoons unsalted butter, melted, plus more for griddle
  • 1 teaspoon vanilla extract
  • Maple syrup, for serving
  • Toasted pecans, for serving

Caramelized Bananas

  • 4 tablespoons salted butter
  • ⅓ cup brown sugar
  • 1 teaspoon cinnamon
  • 2 ripe bananas, sliced lengthwise

Method

  1. Sift the flour, baking powder, sugar and salt into a large bowl.

  2. Using a stand mixer fitted with a whisk attachment, whisk the overripe bananas with a ½ a cup of the milk. Slowly add the remaining 1 cup milk, until fully incorporated. Whisk in the egg yolks, melted butter and vanilla extract. Slowly whisk in the dry mixture until just combined; batter will be slightly lumpy. Do not over mix.

  3. Add the egg whites to a separate medium mixing bowl. Using an electric hand mixer, whisk until medium peaks form. Gently fold half of the egg whites into the pancake 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 on medium-high heat, 350° F. Add a little butter to the griddle. Add the pancake batter in ⅓ cup portions, 3 inches apart. When bubbles begin to form, lift one edge of the pancake; once golden brown, flip over. Cook until golden brown on both sides.

  5. Meanwhile caramelize the bananas. Heat a medium sized heavy bottom skillet over medium-low heat. Add the butter, until melted. Add the brown sugar and cinnamon and cook, stirring until the sugar has dissolved, about 3 minutes. Lay the bananas into the sugar sauce and cook for two minutes on each size, until caramelized.

  6. Serve the pancakes with maple syrup, caramelized bananas and toasted pecans.


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