Souffle Pancakes with Caramelized Bananas
A person who said that breakfast is the most important meal of the day definitely knew what he was talking about. This meal can predetermine your whole day and change your mood for better. So choose your breakfast wisely! Personally, I’m crazy about all kinds of pancakes. I’ve already shared a few recipes with you: Breakfast Apple Pancake Pie and Goanese Banana Pancakes with Nutella. I love all of them, but these Souffle Pancakes are my absolutely favorite! Because they are much more delicate than regular pancakes. Especially when paired with caramelized bananas and homemade whipped cream become truly irresistible. Try them and you’ll be hooked forever.
Early breakfast is a perfect excuse to eat a stack of pancakes topped with a mountain of sweet goodies right after my exercise. Yeah, I feel a bit less guilty when I eat around zillion calories in the morning rather than in the afternoon =) What the heck, we only live once, and these pancakes are freaking delicious!!!
By the way, my fellow writer Helen Nichols just wrote an article about bananas health benefits. I’m sure you’ll find a lot of useful information!
In addition, if you have a favorite pancakes recipe, please share it with me. You’ll make me very happy.
- large egg yolks - 2
- whole milk - 1/2 cup
- all-purpose flour - 1/3 cup
- unsalted butter - 1 1/2 tablespoons, melted
- sugar - 1 tablespoon
- 1 vanilla bean (split and scraped) or 1 teaspoon pure vanilla extract
- egg whites - 3
- kosher salt - 1/4
- oil - 2 table spoons, for frying
- unsalted butter - 2 tablespoons
- bananas - 2, sliced lengwise
- brown sugar - 2 tablespoons
- whipped cream - for serving
- In a medium bowl whisk the yolks and milk until thoroughly combined.
- Gently mix in the flour followed by the melted butter, sugar, salt and the seeds from the vanilla bean, or vanilla extract. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites with the salt until loose peaks form.
- Fold whites into yolk mixture gently but thoroughly.
- Lightly grease a non-stick frying pan, and heat over medium-high heat.
- Add a dollop of batter and reduce heat to medium.
- Cook until bubbles begin to form on the top side, about a minute, and then flip and cook until fully set on the second side.
- Transfer to a plate.
- Melt the butter in a skillet. Add the sliced bananas and brown sugar.
- Cook over medium-high heat until golden and syrupy, about 4-5 minutes.
- Place a stack of pancakes on each plate and top with caramelized bananas and whipped cream.