Banana Marscapone pancake

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Recipe bymercedes517

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Ingredients:

8 ounces purée of very, very ripe bananas
8 ounces mascarpone cheese, softened*
4 ounces all-purpose flour
2 large eggs, separated
2 ounces sugar
1/2 teaspoon salt
1 teaspoon vanilla extract

In a mixing bowl whisk together the banana purée, mascarpone, egg yolks, flour, sugar, and salt.
In a separate bowl beat the egg whites until stiff peaks form.
Gently fold the beaten egg whites into the banana mixture; be careful not to deflate the aerated whites as they are the sole source of leavening power in this recipe.
Bake the batter on a griddle over medium or medium-low heat, 1/4 cup for each pancake. These pancakes are very delicate so be careful when you flip them. Also, the wait-until-the-edges-bubble-before-you-flip standard doesn’t apply here. The pancakes are so light that they cook very quickly. The moment the edges of the pancakes are firm enough to allow you to flip them, flip right away.
Serve warm. These pancakes are also great cold right out of the fridge.

*Other mild soft cheeses, such as cream cheese, ricotta or farmer, can also be used.