Recipe: Souffle Banana Pancakes
Winter is quickly approaching, so warm up with these souffle banana pancakes! These light and fluffy pancakes are a spectacular breakfast choice.
Souffle Banana Pancakes
Serves: 1 10-inch pancake
Ingredients:
- 1 10-inch cast iron skillet
- 2 eggs yolks
- 1/2 cup half & half
- 1/3 cup flour
- 1 1/2 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 3 egg whites
- Chopped bananas and blueberries
- Powdered sugar for garnish (optional)
Instructions:
- Preheat your broiler or set your oven to 400° F
- Beat the egg yolks and half & half in a large bowl until well mixed
- Slowly whisk in the flour, stirring just until combined, then whisk in the butter, sugar, salt, and vanilla. Set aside when finished
- In a separate bowl, beat the egg whites with an electric beater until they form soft peaks
- Gently fold the whites into the batter, folding just until the whites disappear (Do not flatten your egg whites, or you compromise the fluffiness of your lovely soufflé)
- Lightly grease a 10-inch nonstick ovenproof pan and set it over medium-high heat for one minute
- Pour the batter into the hot pan and reduce heat to medium (Cook the pancake for 5 minutes, until the batter begins to firm up a bit)
- Drop chunks of chopped fruit onto the surface of the pancake
- Place the pan 5 inches below the hot broiler, or if you don’t have a broiler, slide the pan into the preheated oven (Bake for 2-3 minutes, or until the pancake is puffed up and center is set but still soft)
- Watch carefully to make sure the top doesn’t burn! Do not walk away from your oven while the soufflé pancake is baking
- Slide the pancake onto a plate using a spatula
- Dust with powdered sugar and more fruit, if you like
- Bon appétit
Look out for new recipes on Organic Odes every Friday!
Source: The Culinary Life
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