myfoodbook with Australian Eggs

Step 1

Place bananas, sugar, sifted flour, baking powder, cinnamon, milk, egg yolks and melted butter in a food processor or blender. Process until smooth and free of lumps.

Step 2

Transfer to a large bowl. Whisk egg whites in a separate bowl until soft peaks form. Fold egg white into pancake batter until just combined. (Do not beat)

Step 3

Grease a large, non-stick frying pan with butter and place over medium low heat. Use an 80ml measuring cup to scoop and pour mixture into hot pan.

Step 4

Cook 2-3 pancakes at a time for 2 minutes or until bubbles appear on the surface. Turn over and cook for 1-2 minutes until puffed and brown. Remove to a plate. Repeat greasing pan and cooking pancakes.

Step 5

To make topping, melt butter in another separate non-stick frying pan over a medium heat. Add banana halves and cook for 2 minutes each side until golden. Remove and set aside on a plate.

Step 6

Add walnuts and maple syrup to same pan and cook for 1-2 minutes until walnuts are glazed. Remove from the heat.

Step 7

Serve pancakes topped with banana, walnut mixture and a scoop of ice cream. Drizzle with extra maple syrup.