Welcome to clay’s Food Column! This year I will be posting recipes that are either personal favorites or befitting the season of the month. To kick off my column, I thought I would start with how we begin our day: breakfast. I normally skip this meal (please don’t come after me, breakfast lovers), but if these pancakes are a-cookin’, I will drop everything to get a bite of such mouthwatering, ultra-fluffy, packed-with-flavor morsels.
The secret to making these pancakes so fluffy is folding in your whipped egg whites at the very end. This is crucial, so please don’t skip this step. Also, whenever you are making any sort of candy or caramel, please be very careful. If any of the boiling sugar gets on your skin, it can cause an extremely painful burn. Trust me, I’ve learned from experience. However, as long as you are careful while preparing them, these pancakes are amazing! If you make more caramel sauce than you use, you can store it in the refrigerator for up to 2 weeks. The caramel sauce is also fantastic on ice cream.
Banana Caramel Pancakes
The pancake recipe is from The Food Network’s website, and the banana caramel is from Marsha’s Baking Addiction. Enjoy!
For the pancakes
1 ½ cup of all-purpose flour
3 tbsp. confectioner’s sugar
2 tsp. baking powder
½ tsp. salt
1 ¼ cup milk
1 egg yolk and 3 egg whites
¼ cup melted and cooled butter
½ tsp. vanilla extract
2-3 bananas cut in slices
For the banana caramel sauce
1 cup water
2 cups sugar
2 pureed bananas
½ cup heavy cream
1 tsp vanilla extract
In a large bowl, whisk together all of your dry ingredients (flour, sugar, baking powder, salt).
In another bowl, combine your wet ingredients, minus the egg whites (milk, egg yolk, melted butter, vanilla extract)
Inside a final bowl, whip your egg whites with an electric mixer until stiff peaks form.
Stir your wet ingredients into your dry ingredients until there is no more dry mix. It’s ok if there are a few lumps.
Fold 1/3 of your egg whites into the pancake batter and continue until there are no more egg whites. DO NOT over mix.
Heat a griddle or pan on medium-low and coat the bottom with oil or butter.
Pour ¼ cup of batter in the pan and place a few banana slices on top of the batter. Cook for about 3 minutes, until the batter is golden and has bubbles on the top.
Flip and continue cooking until the other side is golden as well, about 1 minute.
Continue until there is no more batter. Serve with banana caramel sauce.
Banana Caramel Sauce:
In a large saucepan on medium heat, combine your sugar and water. Heat until a light amber color appears, but do not stir until then. Instead, lightly swirl the pan around every few minutes.
Take the pan off the heat and add in your pureed bananas. Stir until the bubbling stops.
Replace on the heat and continue cooking until the caramel becomes a deep rich amber. Turn off the stove and stir in the heavy cream until completely combined.
Pour the caramel in a heat-proof container and set aside to cool until the pancakes are finished. To make sure it’s cool enough to serve you might need to refrigerate it a bit.
If you make this recipe or any variation of it, please tell me about it in the comments. I’d love to hear what y’all think. If you have any requests for next month, be sure to let me know!
Kitchen, Food Network. “Fluffy Pancakes.” Food Network, Food Network, 12 Mar. 2015, www.foodnetwork.com/recipes/food-network-kitchen/fluffy-pancakes-3363763. Accessed 17 Aug. 2017.
Marshasbakingaddiction. “Banana Caramel Sauce.” Marsha’s Baking Addiction, 3 July 2017, marshasbakingaddiction.com/banana-caramel-sauce/. Accessed 17 Aug. 2017.