Banana Souffle Pancake

Prep Time: 30 mins  | Cook Time:  30 mins | Course: Breakfast | Servings: 6

A beautiful oven puffed pancake decked out with brown sugar caramelized bananas and pecans. Always inspired by Williams Sonoma https://www.williams-sonoma.com/recipe/souffleed-banana-pancake.html 

6 Tbsp butter, divided

3 Tbsp brown sugar

4 bananas, divided

4 eggs, separated

⅔ cup milk

1 ½ tsp vanilla

1 Tbsp rum

½ tsp salt

⅔ cup flour

¼ cup sugar

½ cup pecans, toasted

Powdered sugar, for dusting

Preheat oven to 375*. In a 10” fry pan, melt 3 tablespoons of butter over medium heat. Sprinkle with the brown sugar and 2 sliced bananas. Cook till the bananas begin to cook and the brown sugar gets a bit chewy and caramelized, about 5 minutes. Remove from the frying pan and keep warm on a plate. In a 2 quart mixing bowl, mix the egg yolks, milk, vanilla, rum, salt, 3 remaining tablespoons butter (melted) and 2 bananas. Mash the bananas coarsely, then whisk in the flour. In a separate clean bowl, whip the egg whites and sugar to stiff peaks. Gently fold half the whites into the batter to lighten the mix, gradually fold in the rest of the whites until just incorporated. Pour into the frying pan, top with the bananas and any caramel on the plate as well as the pecans. Bake for 30 minutes. Remove from the oven and dust with powdered sugar. Slice into 6 beautiful wedges and serve with maple syrup.