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Banana Pancakes with Caramelized Bananas and Toasted Pecans Recipe

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Delight in these fluffy banana pancakes topped with sweet caramelized bananas and crunchy toasted pecans, perfect for a cozy weekend breakfast or brunch. The batter is lightened with whipped egg whites, while the warm caramelized bananas add a rich, cinnamon-infused sweetness complemented by the buttery pecans and maple syrup.

Ingredients

Pancake Batter

  • 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

Caramelized Bananas

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

For Serving

  • Maple syrup
  • Toasted pecans

Instructions

  1. Prepare Dry Ingredients: Sift the all-purpose flour, baking powder, granulated sugar, and sea salt into a large bowl to ensure the dry ingredients are evenly combined and to remove any lumps.
  2. Mix Wet Ingredients: Using a stand mixer fitted with a whisk attachment, whisk the overripe banana with ½ cup of whole milk until combined smooth. Gradually add the remaining 1 cup of milk and continue whisking until fully incorporated.
  3. Add Egg Yolks and Flavorings: Whisk in the egg yolks, melted unsalted butter, and vanilla extract into the banana-milk mixture until smooth and homogenous.
  4. Combine Dry and Wet Mixtures: Slowly whisk the dry flour mixture into the wet ingredients just until combined; the batter should be slightly lumpy, so avoid overmixing to keep the pancakes light and tender.
  5. Whip Egg Whites: In a separate medium bowl, use an electric hand mixer to whisk the egg whites until medium peaks form, which will help lighten the batter further.
  6. Fold in Egg Whites: Gently fold half of the whipped egg whites into the pancake batter with a rubber spatula to lighten it, then gently fold in the remaining egg whites. The whites should not be fully incorporated and remain somewhat visible to keep the batter airy.
  7. Cook Pancakes: Heat a griddle or large nonstick skillet over medium-high heat to about 350°F. Add a small amount of butter to grease the surface. Pour the batter in ⅓ cup portions spaced 3 inches apart. When bubbles form on the surface and the edges look set, carefully lift one edge; once golden brown, flip and cook the other side until golden, approximately 1-2 minutes per side.
  8. Caramelize Bananas: While pancakes cook, heat a medium heavy-bottomed skillet over medium-low heat. Add salted butter and let melt. Stir in brown sugar and cinnamon and cook, stirring occasionally, until the sugar dissolves completely, about 3 minutes.
  9. Cook Bananas in Sauce: Lay the sliced bananas lengthwise into the melted sugar and butter mixture. Cook for about 2 minutes on each side, allowing bananas to soften and caramelize to a rich golden brown.
  10. Serve: Plate the warm banana pancakes topped with caramelized bananas and toasted pecans. Drizzle generously with maple syrup and enjoy immediately.

Notes

  • Choose overripe bananas for the batter to maximize sweetness and banana flavor.
  • For fluffier pancakes, do not overmix the batter and carefully fold in the egg whites.
  • You can prepare the caramelized bananas ahead of time and gently reheat before serving.
  • Use a nonstick griddle or skillet to prevent pancakes from sticking and to achieve even browning.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for 6-8 minutes or until fragrant.
  • Adjust sweetness by adding more or less maple syrup as desired.

Find it online: https://marthatasty.com/banana-pancakes-with-caramelized-bananas-and-toasted-pecans-recipe/