Banana’s Foster Souffle Pancakes

I really wanted to make souffle pancakes again for quite some time, so that’s where this recipe really came about from. I just love how soft and fluffy these pancakes are, since they use a heavily whipped egg white just to get them to that light and airy consistency. The Banana’s Foster adds a playful touch, with the caramel and bananas just adding in both sweetness and moisture to the pancakes, along with the cream. If you do not feel comfortable flambeing in your house, feel free to omit the alcohol from the recipe! It’s perfectly fine not to do it, especially if your kitchen is not equipped for that sort of cooking method! I just find that it adds some bitterness to all of that sugar, which helps cut down the sweetness, but you can also just omit 1/4 of the brown sugar, and that could solve that issue for you instead!

For the pancake batter:
1 egg white
1/4 cup all-purpose flour
1/4 cup milk
1/4 teaspoon baking powder
a pinch of salt
1/4 teaspoon vanilla extract

Whip the egg white to stiff peaks. Mix the remaining ingredients together until just combined to form a batter. Fold your egg whites into the batter. Put a nonstick pan on low heat. Divide your batter into two pancakes and slowly cook them on medium-low heat, with the pan covered, for 5 minutes. Then flip and continue to cook for another 3 minutes.

For the Banana’s Foster:
1 banana, peeled and sliced
1 tablespoon unsalted butter
2 tablespoons brown sugar
a pinch of salt
1/2 tablespoon rum or bourbon

In a pot, melt down the butter, sugar, and salt. If the banana is on the greener side, feel free to add in the banana now with the other ingredients. If using the alcohol for a flambe, add that in as soon as the sugar and butter have melted together. Cover the flame as soon as it rises from the pot, just to prevent everything from going acrid. If using a riper banana, I would add it in after doing the flambe, since it will not break down into a jam that way.

For the cream:
2 tablespoons heavy cream
a pinch of salt
1 teaspoon confectioner’s sugar

Whip to stiff peaks.

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