-
1
Preheat the oven to 350.
-
2
Toast the hazelnuts on a pie plate for 12 minutes, until the skins blister.
-
3
Transfer the nuts to a kitchen towel and rub to remove the skins.
-
4
Let cool.
-
5
Meanwhile, sprinkle 2/3 cup of the sugar in a large, deep skillet in an even layer.
-
6
Cook over moderate heat without stirring until a honey-colored caramel forms, about 5 minutes; halfway through cooking, gently swirl the pan to combine the caramel and sugar.
-
7
Add the banana halves cut side down and cook just until tender, about 2 minutes.
-
8
Carefully turn the bananas and cook for 30 seconds.
-
9
Off the heat, add the rum and swirl gently to combine.
-
10
Cook over moderate heat just until the bananas are tender but not falling apart, about 1 minute longer.
-
11
Using a slotted spoon, transfer the bananas to a plate.
-
12
Add the orange juice and maple syrup to the skillet and boil until slightly thickened, 1 minute.
-
13
Pour the syrup into a pitcher.
-
14
In a food processor, combine the nuts with 1/2 cup of the flour and process until ground.
-
15
Transfer the mixture to a bowl and add the remaining 1 cup of flour, the baking soda, baking powder and salt.
-
16
In a small bowl, whisk the buttermilk with the egg yolks and melted butter, then whisk the mixture into the dry ingredients.
-
17
In a clean bowl, beat the egg whites until soft peaks form.
-
18
Gradually beat in the remaining 2 tablespoons of sugar until glossy.
-
19
Fold the egg whites into the batter.
-
20
Heat a large nonstick griddle.
-
21
Brush lightly with butter.
-
22
Spoon 1/3 cup of batter onto the hot griddle for each pancake.
-
23
Place 2 banana halves on each pancake and cook over moderate heat until small bubbles appear on the surface.
-
24
Flip the pancakes and cook until golden, risen and cooked through, about 1 minute longer; lower the heat if the pancakes brown too quickly.
-
25
Repeat with the remaining batter and bananas and serve the pancakes hot with the orange-maple syrup.
