Banana Filled Graham Cracker Pancakes (revisited)

Oh boy, I should have eaten breakfast before starting this post because just looking at these pictures is making me drool. I made these again a few weeks ago, and couldn't help but take some pictures and re-post this because they were SO good. It really would be worth purchasing the special pan so that you can enjoy these. This time I served them with buttermilk syrup, and it put them on a whole new level!

Banana Filled Graham Cracker Pancakes

4 oz graham crackers, broken into pieces (this is 7 whole graham crackers, or enough crumbs to fill a 1 cup measuring cup)
3/4 C all-purpose flour
3/4 tsp. baking soda
1 tsp baking powder
5 Tbs. sugar
1/2 tsp. salt
3 eggs, separated
1 3/4 C buttermilk
6 Tbs. (3/4 of a stick) of butter, melted
2 bananas, peeled and cut into 1/2 inch dice
1 cup heavy cream
maple or buttermilk syrup syrup for serving

Put graham crackers in blender or food processor and 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 dry) peaks form, 1-2 min. Gently stir whites into batter in 2 additions.






Put 1/2 tsp. butter into each well of filled-pancake pan. Heat over medium heat (I kept it on medium-low to avoid burning them, and my pan is cast-iron). Pour 2 tsp. batter into each well. Place 3 banana pieces in center of each pancake; top with 1 tsp. batter. Cook 3-5 minutes.



Using 2 skewers or forks, gently flip pancakes over and cook 2- 3 minutes more. (You know that they are ready to flip when you move it around with the skewer, and the whole pancake moves...if part of it sticks, they're not ready to turn yet.) Transfer pancakes to plates. Repeat with remaining batter.

Whip cream until firm and sweeten with the other 2 Tbs. of sugar if desired. (Once I just served them with spray whip cream from a can because it was easier, but the whipped cream is best, of course!) Serve pancakes warm with whipped cream and maple syrup or buttermilk syrup. (oh, really, click on this link and try the buttermilk syrup...it's SO worth it!!) Makes about 35 pancakes.