Wednesday, July 08, 2009

Banana-Filled Graham Cracker Pancakes

So I got this awesome ebelskiver pan as a wedding gift (I'm sorry, we got it) and hadn't used it because we didn't have room for it in our apartment. But now I have it, and so I made some filled pancakes. There are some knock-offs you can buy for cheap from infomercials but I don't know how well they work. Since it was my first time, it took me awhile to get the hang of it, I dropped several on the floor while trying to turn them, and most of them were lightly burned on the outside, but they still tasted delicious! I really liked the recipe a lot, and I had fun making the little filled pancakes. I am excited to use the pan again, and we would definitely try this recipe again!

Note: I skipped the whipped cream. Slight overkill and too much effort. I also didn't make it in a blender - I just put all the dry ingredients in a big ziploc bag and rolled it with a rolling pin til it was a fine powdery mixture.


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

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.

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.

No comments: