Banana-Filled Graham Cracker Pancakes
- 4 oz. graham crackers, broken into pieces
- 3/4 cup all-purpose flour
- 3/4 tsp. baking soda
- 1 tsp. baking powder
- 5 Tbs. sugar
- 1/2 tsp. salt
- 3 eggs, separated
- 1 3/4 cups buttermilk
- 6 Tbs. (3/4 stick) unsalted butter, melted
- 2 bananas, peeled and cut into 1/2-inch dice
- 1 cup heavy cream
- Maple syrup for serving
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.
Put 1/2 tsp. butter in each well of a filled-pancake pan. 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.
In a measuring cup, combine the cream and the remaining 2 Tbs. sugar. Pour into a cream whipper and whip according to the manufacturer's instructions..
Serve the pancakes warm with whipped cream and maple syrup. Makes about 35.