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Banana Baby

Source of Recipe

From "Mad Hungry Family" by Lucinda Quinn


Recipe Introduction

"A single, large puffy pancake is not only an easy way to serve multiple mouths at once, but it also makes quite a visual impression. This recipe is more custardy than cakey, and while it calls for bananas, other fruits—including sliced peaches, plums, apricots, pears, and apples—work well, too. Even without any fruit at all, it's perfectly scrumptious served with melted butter and sprinkled with powdered sugar."

List of Ingredients

â—¦ 4 large eggs, beaten
â—¦ ¾ cup whole milk
â—¦ ¾ cup all-purpose flour
â—¦ ¼ teaspoon coarse salt, plus more for sprinkling (optional)
â—¦ 3 teaspoons sugar, plus more for sprinkling (optional)
â—¦ ¼ teaspoon pure vanilla extract
â—¦ 3 tablespoons unsalted butter
â—¦ 2 ripe bananas, cut on the bias into ½-inch-thick slices
â—¦ ¼ teaspoon ground cinnamon, for sprinkling (optional)
â—¦ Maple syrup or orange wedges, for serving


Recipe

Preheat the oven to 425° F. Put a 9-inch skillet (preferably well-seasoned cast-iron or oven-safe nonstick) in the oven to heat up. Meanwhile, put the eggs, milk, flour, ¼ teaspoon of the salt, 1 teaspoon of the sugar, and the vanilla extract in a blender and blend until well combined and foamy, about 50 seconds. Alternatively, whisk the flour, sugar, and salt in a large bowl and make a well in the center. Add the eggs, milk, and vanilla extract and whisk until well combined. This can be done several hours ahead.

Transfer the skillet to the stovetop over medium-high heat and swirl in 2 tablespoons of the butter. Add the bananas to the pan and sprinkle the remaining 2 teaspoons sugar over them. Cook, without moving, until caramelized, about 1 ½ minutes. Using a long-handled spatula, carefully turn the bananas over. Pour the batter into the pan and immediately place the pan in the oven. Cook until the pancake is puffed, set, and golden brown on top, 15 to 18 minutes.

If using, whisk together the cinnamon, 1 teaspoon sugar, and ¼ teaspoon coarse salt and sprinkle over the pancake. Cut into quarters and serve with dots of the remaining butter and maple syrup or orange wedges.

Serves 2 to 4