SOUFFLED BANANA PANCAKE (for six)
6 tablespoons (¾ stick) unsalted butter
3 tablespoons firmly packed light brown sugar
2 bananas, peeled, cut diagonally ¼ inch thick
4 eggs, separated
2/3 cup milk
1-¼ teaspoons vanilla extract
1 tablespoon dark rum
1 teaspoon salt
2/3 cup all-purpose flour
2/3 cup banana puree (about 2 bananas)
¼ cup granulated sugar
¼ cup granulated ½ cup pecan halves, lightly toasted
confectioners’ sugar for dusting
1. Preheat oven to 375*. In a 10 inch non-stick fry pan over medium heat, melt the butter. Pour 3 tablespoons butter into a bowl and 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 a plate and reserve pan.
2. Whisk egg yolks, milk, vanilla, rum and salt into bowl with melted butter. Gradually whisk in flour. Stir in banana puree.
3. Beat egg whites 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 frying pan. Top with caramelized bananas and pecans. Bake until puffed and golden brown, 25 to 30 minutes. Dust with confectioners’ sugar.
from a Williams Sonoma catalog