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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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These are like a cross between banana bread and pancakes. They are on the heavy side and very filling. Recipe courtesy the Shooting Star Bed & Breakfast Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon salt |
3 tablespoons sugar |
1 teaspoon cinnamon |
1 3/4 teaspoons baking powder |
1/2 teaspoon nutmeg |
1/2 teaspoon ground ginger |
2 eggs, separated |
3 tablespoons butter, melted |
1 1/4 cups milk |
1 teaspoon vanilla extract |
2 bananas, sliced |
1/2 cup chopped walnuts |
applesauce, warmed, for serving |
3 tablespoons butter |
2 tablespoons packed brown sugar |
2 tablespoons white sugar |
1/2 teaspoon nutmeg |
3 bananas, sliced on a slight diagonal |
Directions:
1. For the pancakes: in a large bowl, combine flour, salt, sugar, cinnamon, baking powder, nutmeg and ginger.
2. In a medium bowl, combine egg yolks, butter, milk, and vanilla; add to flour mixture and mix briefly (batter will be lumpy). Beat egg whites until stiff peaks form; gently fold into batter. Gently fold in bananas and walnuts (reserve 1 tablespoon of walnuts for garnish).
3. Cook pancakes until golden brown on both sides.
4. Top with caramelized bananas and reserved walnuts. Serve with warm applesauce.
5. For the Bananas: Melt butter in a non-stick saucepan over medium heat. Add brown and white sugar and nutmeg; cook until sugars dissolve. Add bananas; cook until mixture thickens and bananas start to brown. (Optional: add 2 tablespoons of Kahlua and cook for 3-5 minutes longer, until thickened.).
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