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1
To make pancakes, sift together all of the dry ingredients.
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2
In a bowl, combine the puree, whole eggs, and the half-and-half.
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3
Add the flour mixture and stir, being careful not to over mix the batter.
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4
Finish with the melted butter.
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5
Gently fold in 1/2 the egg whites to loosen the batter and when the whites are nearly incorporated, fold in the remaining egg whites.
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6
Heat the griddle to medium heat.
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7
Drizzle enough vegetable oil to prevent sticking and spoon batter onto griddle, spreading them with the back of the spoon.
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8
When pancakes are golden brown, flip to finish cooking.
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9
To make the root beer syrup, reduce root beer until it becomes a thick glaze.
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10
Whisk in the butter and spoon over pancakes.
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11
Cut the bananas in 1/2 lengthwise.
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12
Heat a saute pan to medium and melt the butter and sugar.
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13
Stir until sugar dissolves and begins to caramelize.
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14
Add the bananas and toss to coat.
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15
To prepare the whipped cream, whisk the cream, cinnamon, and sugar in a bowl until it holds a stiff peak.
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16
To serve, stack the pancakes on each plate.
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17
Spoon the syrup over the pancakes, top with the caramelized bananas and a dollop of cinnamon whipped cream.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
