banana-filled graham cracker pancakes

Filled-pancake (also known as aebelskiver, or spherical pancake) pan
2 skewers for turning

Servings: 35 filled pancakes

Ingredients

4oz graham crackers, broken into pieces
3/4 cup all-purpose or whole wheat flour
3/4 tsp baking soda
1 tsp baking powder
5 Tbl sugar
1/2 tsp salt
3 eggs, yolks separated
1 3/4 cups buttermilk
6 Tbs unsalted butter, melted
2 bananas, peeled and cut into 1/2" dice
1 cup heavy cream
Maple syrup for serving

Preparation

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.

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.

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.

In measuring cup, combine cream and 2 Tbs sugar. Whip with cream whipper. Serve pancakes warm with whipped cream and maple syrup.

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