Sunday, June 8, 2008

Banana-Filled Graham Cracker Pancakes

Recipe from Williams-Sonoma
4 oz. graham crackers, broken into pieces (I used 8 Trader Joes squares)
3/4 cup all-purpose flour
3/4 tsp. baking soda
1 tsp. baking powder
3 Tbs. sugar
1/2 tsp. salt
3 eggs, separated
1 3/4 cups buttermilk
2 bananas, peeled and cut into 1/2-inch dice
Cooking Spray

Put the graham crackers in a blender and blend on high until fine and powdery. Add the flour, baking soda, baking powder, 3 Tbs. of the sugar and the salt and pulse to combine.

In a large bowl, whisk together the egg yolks and buttermilk. Whisk the flour mixture into the yolk mixture; the batter will be lumpy.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 1 to 2 minutes. Using a rubber spatula, gently stir the whites into the batter in 2 additions.

Spray wells of filled-pancake pan with cooking spray. Set over medium heat and heat until the butter begins to bubble. Pour 2 tsp. batter into each well. Place 3 banana pieces in the center of each pancake and top with 1 tsp. batter. Cook until the bottoms are golden brown and crispy, 3 to 5 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter.
Makes about 35.