Sara A Solla 11 Dec 2006 variant of a NY Times recipe SOUFFLED BANANA PANCAKE - Serves 6 Ingredients: 6 Tbsps (3/4 stick) unsalted butter 3 Tbsps 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 Tbsp 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, slightly toasted confectioners' sugar for dusting Preheat oven to 375F. In a 10" nonstick fry pan, melt butter over medium heat. Pour 3 Tbsps butter into a bowl and set aside. Tilt pan to coat bottom with remaining butter. Add brown sugar and stir until sugar melts. Add sliced bananas; cook 1 minute per side. Transfer bananas to a plate and reserve pan. Whisk egg yolks, milk, vainilla, rum, and salt into bowl with melted butter. Gradually whisk in flour. Stir in banana puree. 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 frying pan; top with caramelized bananas and pecans. Bake until puffed and golden brown, 25 to 30 minutes. Dust with confectioners' sugar.