http://bill.welliver.org//space/cooking/banana filled graham pancakes<h1 class="fn unparsedTitle">banana-filled graham cracker pancakes</h1> <p id="recipeIntroText">Filled-pancake (also known as aebelskiver, or spherical pancake) pan<br>2 skewers for turning <p class="summary_data">Servings: 35 filled pancakes</p> <h2>Ingredients</h2> 4oz graham crackers, broken into pieces<br>3/4 cup all-purpose or whole wheat flour<br>3/4 tsp baking soda<br>1 tsp baking powder<br>5 Tbl sugar<br>1/2 tsp salt<br>3 eggs, yolks separated<br>1 3/4 cups buttermilk<br>6 Tbs unsalted butter, melted<br>2 bananas, peeled and cut into 1/2" dice<br>1 cup heavy cream<br>Maple syrup for serving<br> <h2>Preparation</h2> Put graham crackers in blender; blend on high until powdery. Add flour, baking soda, baking powder, 3 Tbs sugar and salt, pulse to combine. In large bowl, whisk egg yolks and buttermilk. Whisk in flour mixture; batter will be lumpy.<br><br>Using electric mixer, beat egg whites on high speed until stiff but not till dry peaks form, 1-2mins. Gently stir whites into batter in 2 additions.<br><br>Put 1/2 tsp butter in each well of filled-pancake pan. Heat over medium heat. Pour 2 tsp batter into each well. Place 3 banana pieces in center of each pancake; top with 1 tsp batter. Cook 3-5mins. Using 2 skewers, flip pancakes over; cook about 3 mins more. Transfer pancakes to plate. Repeat with remaining batter.<br><br>In measuring cup, combine cream and 2 Tbs sugar. Whip with cream whipper. Serve pancakes warm with whipped cream and maple syrup. Fins 0.9.7http://blogs.law.harvard.edu/tech/rsscooking