Souffleed Banana Pancake

• 6 Tbs(3/4 stick) unsalted butter
• 3 Tbs firmly packed light brown sugar
• 2 bananas, peeled, cut diagonally 1/4" thick
• 4 eggs separated
• 2/3 cup milk
• 1 1/4 tsp vanilla extract
• 1 Tbs dark rum
• 1 tsp salt
• 2/3 cup all-purpose flour
• 2/3 cup banana puree (about 2 bananas)
• 1/4 cup granulated sugar
• 1/2 cup pecan halves, lightly toasted
• Confectioners' sugar for dusting

1. Preheat oven to 375 degrees F. In 10" nonstick fry pan over medium heat, melt butter. Pour 3 Tbs butter into bowl; set aside. Tilt pan to coat bottom with remaining butter. Add brown sugar; stir until sugar melts. Add sliced bananas; cook 1 minute per side. Transfer to plate. Reserve pan.
2. Whisk egg yolks, milk, vanilla rum and salt into bowl with melted butter. Gradually whisk in flour. Stir in banana puree.
3. Beat egg whites until frothy. Slowly add granulated sugar; beat until stiff peaks form. Fold one-third of whites into batter, then fold in remaining whites. Pour batter into fry pan. Top with caramelized bananas and pecans. Bake until puffed and golden brown, 25-30 minutes. Dust with confectioners' sugar. Serves 6.

butter, brown sugar, bananas, eggs, milk, vanilla, rum, salt, allpurpose, banana puree, granulated sugar, pecan halves, confectioners

Taken from www.epicurious.com/recipes/member/views/souffleed-banana-pancake-1225881 (may not work)