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1
For the Pancakes: In a large bowl, whisk buttermilk and egg yolks.
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2
In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to blend.
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3
Gradually whisk flour mixture into buttermilk mixture.
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4
Beat egg whites until stiff but not dry and gently fold into batter.
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5
Preheat oven to 250^F.
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6
In a large nonstick skillet, melt 2 tablespoons butter over medium heat.
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7
Working in batches, drop batter by a 1/2 cup measure into the skillet.
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8
Immediately place 8 banana slices on top of each pancake.
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9
Cook until pancakes are light golden brown, about 3 minutes per side.
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10
Place cooked pancakes on baking sheet and keep warm.
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11
Continue until all pancakes are cooked.
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12
Top pancakes with Banana Cream Topping and drizzle with warm maple syrup.
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13
For the Banana Cream Topping: In a medium saucepan, combine bananas, apple juice, powdered sugar and lemon juice.
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14
Cook over medium heat about 3 minutes until bananas are very soft.
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15
Transfer bananas to a food processor and add 1/3 cup cooking liquid from the pan.
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16
Discard remaining liquid.
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17
Puree until smooth.
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18
Chill until cold.
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19
Beat cream in a chilled medium bowl until stiff peaks form.
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20
Carefully, fold cream into banana puree.
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21
This should be be prepared up to 2 days in advance and kept covered in the refrigerator until ready to use.
