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Cloud Light Banana Pancakes Recipe with Whipped Honey Butter Topping

Tall soufflé style banana pancakes made with whipped egg whites and hand mashed fruit, topped with whipped honey butter and toasted walnuts.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 people
Calories: 614
Ingredients Equipment Method

Ingredients
  

2 very ripe bananas, heavily speckled
1 and 1/2 cups all purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
2 large eggs, separated, room temperature
1 cup whole milk, room temperature
3 tablespoons unsalted butter, melted and cooled
1 and 1/2 teaspoons vanilla extract
1/8 teaspoon cream of tartar
2 tablespoons unsalted butter, for the griddle
1/2 cup unsalted butter, softened
3 tablespoons honey
1/4 teaspoon fine sea salt
1/3 cup walnut halves, toasted and chopped

Equipment

  • 1 wide shallow bowl
  • 1 fork for the bananas
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 spotlessly clean medium bowl for the egg whites
  • 1 balloon whisk or hand mixer
  • 1 rubber spatula
  • 1 quarter cup measure
  • 1 thin flexible metal spatula
  • 1 large round light grey enameled cast iron griddle pan.

Method
 

Beat the softened butter until pale, then beat in the honey, salt, and vanilla to make the whipped honey butter. Set aside at room temperature.
    Mash the bananas with a fork, stopping while pea sized lumps remain.
      Whisk the flour, sugar, baking powder, cinnamon, and salt together.
        Whisk the egg yolks, milk, melted butter, and vanilla, then stir in the mashed banana.
          Fold the wet into the dry in no more than 10 strokes, leaving the batter lumpy.
            Whisk the egg whites with cream of tartar for 3 to 4 minutes to soft peaks that curl at the tip.
              Stir one third of the whites in to loosen, then fold in the rest, stopping while faint white streaks remain.
                Cook scant quarter cup rounds on a buttered griddle over medium low for 2 to 3 minutes, flip once, and cook 1 to 2 minutes more without pressing.
                  Stack, top with whipped honey butter and toasted walnuts, and serve with warm maple syrup.