Banana Mascarpone Soufflé Pancakes

The pancake batter is made in a similar way to a soufflé batter, i.e. egg whites, beaten stiff, are folded into a starchy, cheesy base. The result is pancakes that are light and substantial at the same time. The banana and cheese flavors, which permeate every tiny particle of the light and tender pancakes, come through with every bite.

Here's another delicious answer to the question: "What can I make with overripe bananas?"


Banana Mascarpone Soufflé Pancakes
(Makes 14 4-inch pancakes)
Downloadable Version

8 ounces purée of very, very ripe bananas
8 ounces mascarpone cheese, softened*
4 ounces all-purpose flour
2 large eggs, separated
2 ounces sugar
1/2 teaspoon salt
1 teaspoon vanilla extract

• In a mixing bowl whisk together the banana purée, mascarpone, egg yolks, flour, sugar, and salt.
• In a separate bowl beat the egg whites until stiff peaks form.
• Gently fold the beaten egg whites into the banana mixture; be careful not to deflate the aerated whites as they are the sole source of leavening power in this recipe.
• Bake the batter on a griddle over medium or medium-low heat, 1/4 cup for each pancake. These pancakes are very delicate so be careful when you flip them. Also, the wait-until-the-edges-bubble-before-you-flip standard doesn't apply here. The pancakes are so light that they cook very quickly. The moment the edges of the pancakes are firm enough to allow you to flip them, flip right away.
• Serve warm. These pancakes are also great cold right out of the fridge.

*Other mild soft cheeses, such as cream cheese, ricotta or farmer, can also be used.