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Souffleed Banana Pancake Recipe

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This recipe for Souffleed Banana Pancake, by , is from The Cassidy Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Cassidy
Added: Friday, October 10, 2008


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

Preheat oven to 375F. In 10 inch nonstick fry pan over medium heat, melt butter. Pour 3 tbsp. 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 minute per side. Transfer to plate. Reserve pan.

Whisk egg yolks, milk, vanilla, rum and salt into bowl with melted butter. Gradually whisk in flour. Stir in banana puree.

Beat egg white until frothy. Slowly add granulated sugar; beat until stiff peaks form. Fold one-third 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 minutes. Dust with confectioners' sugar. Serves 6.

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