Banana-Filled Graham Cracker Pancakes

1. 1

   Put graham crackers in blender; blend on high until powdery. Add flour, baking soda, baking powder, 3 Tbs sugar and salt, pulse to combine. In large bowl, whisk egg yolks and buttermilk. Whisk in flour mixture; batter will be lumpy.

2. 2

   Using electric mixer, beat egg whites on high speed until stiff but not till dry peaks form, 1-2mins. Gently stir whites into batter in 2 additions.

3. 3

   Put 1/2 tsp butter in each well of filled-pancake pan. Heat over medium heat. Pour 2 tsp batter into each well. Place 3 banana pieces in center of each pancake; top with 1 tsp batter. Cook 3-5mins. Using 2 skewers, flip pancakes over; cook about 3 mins more. Transfer pancakes to plate. Repeat with remaining batter.

4. 4

   In measuring cup, combine cream and 2 Tbs sugar. Whip with cream whipper. Serve pancakes warm with whipped cream and maple syrup.

No additional tips available.