Banana Cream Pancakes - cooking recipe

Ingredients

For the Pancakes
3 cups buttermilk
2 large eggs, separated
2 1/2 cups flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons butter
4 ripe bananas, peeled,thinly sliced
warm maple syrup
For the Banana Cream Topping
4 ripe bananas, peeled,thinly sliced
1 cup apple juice
2/3 cup powdered sugar
1/4 cup lemon juice
1 1/2 cups chilled whipping cream

Preparation

For the Pancakes: In a large bowl, whisk buttermilk and egg yolks.
In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to blend.
Gradually whisk flour mixture into buttermilk mixture.
Beat egg whites until stiff but not dry and gently fold into batter.
Preheat oven to 250^F.
In a large nonstick skillet, melt 2 tablespoons butter over medium heat.
Working in batches, drop batter by a 1/2 cup measure into the skillet.
Immediately place 8 banana slices on top of each pancake.
Cook until pancakes are light golden brown, about 3 minutes per side.
Place cooked pancakes on baking sheet and keep warm.
Continue until all pancakes are cooked.
Top pancakes with Banana Cream Topping and drizzle with warm maple syrup.
For the Banana Cream Topping: In a medium saucepan, combine bananas, apple juice, powdered sugar and lemon juice.
Cook over medium heat about 3 minutes until bananas are very soft.
Transfer bananas to a food processor and add 1/3 cup cooking liquid from the pan.
Discard remaining liquid.
Puree until smooth.
Chill until cold.
Beat cream in a chilled medium bowl until stiff peaks form.
Carefully, fold cream into banana puree.
This should be be prepared up to 2 days in advance and kept covered in the refrigerator until ready to use.