Banana-filled Graham Cracker Pancakes

By á-168951

Ingredients

• 4 oz graham crackers, broken into pieces
• 3/4 cup all-purpose flour
• 3/4 tsp. baking soda
• 1 tsp baking powder
• 5 Tbs sugar
• 1/2 tsp salt
• 3 eggs, separated
• 1 3/4 cups buttermilk
• 6 Tbs. (3/4 stick) unsalted butter, melted
• 2 bananas, peeled and cut into 1/2 inch dice
• 1 cup heavy cream
• Maple syrup for serving
• Makes about 35

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Put graham crackers in blender, blend on high until powdery. Add flour, baking soda, baking powder, 3 Tbs sugar and salt; pulse to combine. In large bowl, whisk egg yolks and buttermilk. Whisk in flour mixture; batter will be lumpy.

Using electric mixer, beat egg whites on high speed until stiff but not dry peaks form, 1 - 2 minutes. Gently stir whites into batter in 2 additions.

Put 1/2 tsp butter in each well of filled pancake pan. Heat over medium heat. Pour 2 tsp batter into each well. Place 3 banana pieces in center of each pancake; top with 1 tsp batter. Cook 3-5 minutes. Using 2 skewers, flip pancakes over, cook about 3 minutes more. Transfer pancakes to plate. Repeat with remaining batter.

In measuring cup, combine cream and 2 Tbs sugar. Whip with cream whipped. Sesve pancakes warm with whipped cream and maple syrup.