Souffleed Banana Pancake

By ghinman

Ingredients

• 6 Tbs. (3/4 stick) unsalted butter
• 3 Tbs. firmly packed lgt. brown sugar
• 2 bananas, peeled, cut diagonally 1/4 in. thick
• 4 eggs separated
• 2/3 cup, milk
• 1 1/4 tsp. vanilla
• 1 Tbs. dark rum
• 1 tsp. salt
• 2/3 cup, all purpose flour
• 2/3 cup, banana puree (about 2 bananas)
• 1/4 cup, granulated sugar
• 1/2 cup, pecan halves, lightly toasted
• Confectioners sugar for dusting

Preparation

Step 1

Preheat oven to 375 degrees. In 10 in., non-stick fry pan over med. heat, melt butter. Pour 3 Tbs. butter into bowl; set aside. Tilt pan to coat bottom with remaining butter. Add brown sugar; stir until sugar melts. Add sliced bananas; cook 1 min. per side. Transfer to plate. Reserve pan. Whisk egg yolks, milk, vanilla, rum and salt into bowl with milted butter. Gradually whisk in flour. Stir in banana puree. Beat egg whites until frothy. Slowly add granulated sugar; beat until stiff peaks form. Fold 1/3 of whites into batter, then fold in remaining whites. Pour batter into fry pan. Top with caramelized bananas and pecans. Bake until puffed and golden brown, 25-30 min. Dust with confectioners sugar.