Preparation
- Preheat oven to 400 F and butter two 9" round cake pans; set them aside.
- Place eggs in a blender and mix until they get pale yellow in color.
- With the blender running, add the remaining pancake ingredients and process until mixture is smooth and well combined.
- Divide the mixture evenly between the two cake pans and bake for about 18 minutes, then reduce the heat to 350 F and bake for an additional 8 minutes until puffed and golden brown.
- Remove from the oven and transfer the pancakes to two plates
- To make the sauce, melt the butter in a saucepan over medium heat.
- Whisk in the brown sugar and cook until smooth and combined, about a minute.
- Add the maple syrup and the bananas then let everything simmer, stirring occasionally, for about two minutes.
- Pour or spoon the sauce over the pancakes, dust with powdered sugar (optional), and eat immediately.
Notes and Suggestions
The original recipe included rum. We substituted maple syrup for the rum and decided that it tasted equally as yummy, without the alcohol.
Yield
Makes 4 servings
Nutritional Facts
1 Serving: Calories 610; Fat 38g (54.3% calories from fat); Protein 11g; Carbohydrate 60g; Dietary Fiber 2g; Cholesterol 299mg; Sodium 368mg.