I created this recipe for banana souffle pancakes when I was planning brunch for my friends and their baby. If you would like a sweeter pancake, then you can add 2-3 Tbsp of sugar to the batter, as well as a pinch of salt. I left these out since I was making these for a baby, who loved them! However, the adults preferred to add some maple syrup for additional sweetness. The recipe is very similar to normal pancakes, but whipping the egg whites separately gives a light and fluffy texture.
If you have time and energy, then you can make the pancakes individually in a skillet. But this recipe for banana souffle pancakes can also be adapted for the oven to make one giant pancake. Then you can serve each person a slice. Great for breakfast, brunch or even dessert.
Ingredients
4 Tbsp melted unsalted butter
1 cup all-purpose flour
2/3 cup (160 ml) milk
1 tsp vanilla (optional)
3 large egg yolks, room temperature
3 large egg whites, room temperature
1/2 tsp freshly squeezed lemon juice
1 mashed banana
Instructions
First, separate your egg whites from the egg yolks. Set the whites aside in a large mixing bowl.
Next, in a large bowl, stir together the melted butter, milk, vanilla, egg yolks, and mashed banana just until smooth. Then fold in the flour.
In a separate bowl, whip the egg whites with a hand mixer or a stand mixer on medium speed. Beat the egg whites until they are just starting to hold stiff peaks. They will still look glossy at this point but they should not become dry. Next, slowly drizzle in the lemon juice and continue to beat for a couple more minutes.
Add a large spoonful of the egg white mixture into the pancake batter and stir it in completely using a rubber spatula. This will lighten the batter and make it easier to fold in the rest of the whites. Add half of the remaining egg whites into the batter and gently fold the whites in, using the rubber spatula, being careful not to deflate the air out of them. Finally, add the remaining egg whites and fold in again gently until there are no visible white streaks.
Skillet version
Heat a frying pan or skillet over medium heat. Pour about 1/4-1/3 cup batter per cake onto the greased skillet and gently spread the batter out to a circle with the back of a spoon or measuring cup. Flip the cakes when the top starts to look less shiny and the bottom is lightly browned. Cook until lightly browned on the other side. Serve warm.
Oven version
Pre-heat the oven to 170C. Pour the batter into a cake tin and allow some space for it to rise. Then bake for about 25 minutes until golden on top.
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