Cinnamon Swirl Banana Pancakes

Occasionally there comes a time every few months when you crave breakfast for dinner. There seems to be something rebellious and bad-ass about eating chocolate chip waffles and sausage links for dinner as opposed to breakfast. Maybe that's a bit of a stretch. But often times families are just moving too quickly to sit down and enjoy breakfast's bounty. Accommodate your schedule and avoid depriving yourself of omelettes and yogurt parfaits!

This evening I decided I'd play with a pancake recipe. Far too frequently I am guilty of adding water to an instant pancake mix and calling it breakfast. While pancake mixes have their time and place, tonight I wanted to make something special and over the top. Banana pancakes are always a hit, and what accompanies bananas better than cinnamon and brown sugar? Well, I suppose chocolate chips are a pretty good pair with bananas. But if you'll note the title of this blog post, it's pretty apparent that I opted to create a Cinnamon Swirl Banana Pancake recipe.

First I beat together egg yolks, vanilla and a touch of sugar. I also added sour cream, just as one might add buttermilk for a tangy pancake. On a cutting board, I sprinkle a couple of teaspoons of salt over a few bananas. Ideally, I would use bananas that have been given the chance to ripen and brown a bit. However, since the bananas I had purchased were still fairly yellow, I decided I'd sprinkle any salt needed for the pancake batter over the bananas in order to draw out the moisture and work as an abrasive ingredient to help break down the flesh of the banana. Using a pastry cutter, I mashed the bananas until they were fairly smooth. Feel free to leave a few chunks if you would prefer a few banana pieces in your pancakes.

I added the mashed bananas to the egg yolk mixture along with the zest of an orange. In another bowl, I whisked together flour and baking powder. Alternately, I added the flour mixture and milk to the egg yolk batter. Be sure to start and end with the dry ingredients when stirring together your pancake batter. Finally, I whipped the remaining egg whites until stiff peaks formed and gently folded the whites into the pancake batter. Whipping eggs whites for pancake batters help to ensure fluffy and light pancakes; this trick applies to waffle batter as well! If you don't intend to immediately cook up your pancakes, set your batter in the fridge to keep the egg whites from falling.

In a measuring cup, I stirred together melted butter, brown sugar, and cinnamon. Initially the mixture will be a bit runny. In order to swirl the brown sugar into the pancake, allow the butter a chance to solidify so that the mixture can form and smooth paste. Add a splash of milk if the brown sugar is too thick. If you're thinking of skipping out on a component of these pancakes, don't miss out on this cinnamon, brown sugar swirl! When the pancake cooks, the brown sugar and butter create a deliciously crunchy crust. Not to mention the flavor that the cinnamon brings to the pancake party!

After slicing up a few more bananas, I threw them into a hot pan with butter, brown sugar, and a bit of cinnamon. I allowed the bananas to brown and caramelize. Be sure the sugar does not burn.

Finally, I grease a hot griddle and got to pancake cooking. I poured about one-third of a cup of the batter onto the griddle. Then I swirled a bit of the brown sugar mixture into the pancake. I found that it was easiest to pour the brown sugar mixture into a plastic bag, cut off the tip, and pipe a thin ribbon into the pancake batter. Once bubbles rose to the top of the pancake, I flipped and cooked until the second side was golden brown. I topped stacks of the cooked pancakes with slices of the caramelized bananas.

Like any good  breakfast (or in this case dinner) I served the pancakes with slices of cooked bacon and a beautiful fruit salad. The pancakes were certainly a cinnamon-y crowd pleasing meal. Breakfast, lunch, or dinner, its always a good time for pancakes!

Cinnamon Swirl Banana Pancakes

Ingredients:

• 4 eggs, separated
• 6 tbsp sugar
• 1 cup sour cream
• 3 bananas
• 2 tsp salt
• 2 tsp vanilla
• zest of an orange
• 4 tsp baking powder
• 3 cups flour
• 1 1/2 cup milk
• 4 tbsp butter, melted
• 1/3 cup + 1 tbsp brown sugar
• 1 tbsp cinnamon
• 2 bananas, sliced
• 1 tbsp butter
• 1 tbsp brown sugar
• 1 tsp cinnamon

Whisk together egg yolks, sugar and vanilla. Add sour cream. On a cutting board, sprinkle 3 bananas with salt. Using a fork or pastry cutter, mash bananas. Add zest and mashed bananas to the egg mixture. In another bowl, combine flour and baking powder. Add 1/2 of the flour mixture to the egg yolks. Add the milk. Mix in the remaining flour. In another bowl, whip egg whites until stiff peaks form. Gently fold egg whites into the pancake batter. Chill until ready to cook.

In a small bowl, melt 4 tbsp butter with 1/3 cup + 1 tbsp of brown sugar and 1 tbsp cinnamon. Set aside and allow to thicken.

In a pan, melt 1 tbsp spoon of butter with remaining brown sugar and cinnamon. Fry banana slices until golden brown and caramelized. 

Grease a hot griddle or pan (about 350°F) and ladle about 1/3 cup of batter onto the surface. Swirl 1-2 tsp of cinnamon, brown sugar mixture into the pancake. Once bubbles form on the surface, flip the pancake. Cook until the remaining side is brown. Serve with caramelized bananas and maple syrup.