Fluffy Banana Soufflé Pancakes
Incredibly Light and Fluffy Banana Soufflé Pancakes
An incredibly simple baking recipe! These soufflé pancakes are made by blending ripe bananas and don’t even require flour, resulting in a wonderfully airy and fluffy texture. Simply top with chocolate syrup for a delightful finish! Perfect for a quick dessert or a special brunch treat.
Ingredients- 2 ripe bananas
- 2 fresh eggs (whites and yolks separated)
- 3 Tbsp milk
- 3 Tbsp sugar (for meringue)
- Butter or cooking oil, as needed (for greasing the pan)
Cooking Instructions
Step 1
First, prepare your 2 fresh eggs. Carefully separate the egg whites from the yolks. Place the yolks in a bowl you’ll use for the batter, and the whites in a separate, clean bowl for whipping. Ensure the bowl for the egg whites is completely free of any water or grease, as this is crucial for achieving a stable meringue.
Step 2
Peel 2 ripe bananas and mash them thoroughly with a fork until they form a smooth pulp. Overripe bananas are ideal here for maximum sweetness and softness. Place the mashed banana into a separate bowl.
Step 3
Add the 2 separated egg yolks and 3 tablespoons of milk to the mashed banana in the bowl. Stir everything together until well combined and you have a smooth banana batter. Ensure there are no lumps.
Step 4
In the clean bowl with the egg whites, lightly whisk them with a whisk or electric mixer. Add 1 tablespoon of sugar and whisk on medium-low speed to create a soft foam. It doesn’t need to be stiff yet.
Step 5
Continue whisking. As small bubbles start to form, add another 1 tablespoon of sugar and whisk until you achieve slightly stiffer peaks. You can increase the speed slightly at this stage.
Step 6
Once the foam becomes more dense and voluminous, add the remaining 1 tablespoon of sugar. Continue whisking until you have firm, glossy meringue. When you lift the whisk, the peaks should stand up straight without drooping.
Step 7
Gently fold half of the prepared meringue into the banana batter using a spatula. Use a motion of scooping from the bottom and lifting over the top to incorporate the meringue without deflating it too much. Once combined, carefully add the remaining meringue and gently fold until just incorporated and the batter is uniform. Be careful not to overmix.
Step 8
Lightly grease a heated non-stick pan with butter or cooking oil over low heat. Ladle a portion of the batter onto the pan to form a pancake. Cover the pan with a lid and cook for about 1 minute. Once small bubbles appear on the surface, carefully fold the pancake in half. Cover again and cook for another minute until golden brown and cooked through. (Tip: Cooking with a lid helps the pancakes cook evenly on the inside.)
Step 9
Arrange the golden-brown banana soufflé pancakes on a plate. Drizzle generously with chocolate syrup according to your preference. Garnish with fresh fruits or a dusting of powdered sugar for an even more appealing dessert. Enjoy immediately while warm!
