Buttermilk Pancakes with Caramelized Bananas and Brazil Nuts

• wheat flour↗175г g
• fine sea salt½ tsp
• baking powder↗½ tsp
• baking soda↗½ tsp
• granulated sugar1 ст. л. tbsp
• vanilla seeds↗

  from 1 vanilla pod, scraped

• eggs↗2

  separated

• butter↗25г g

  melted and cooled

• buttermilk↗200мл ml
• milk↗100мл ml
• sunflower oil↗

  for frying

• granulated sugar140г g
• Brazil nut100г g

  very coarsely chopped

• ripe bananas↗2

  cut into thick slices

• maple syrup↗200мл ml

  plus extra on the side

• натуральний йогурт або крем‑фреш↗

  (за бажанням)

Step-by-step instructions

1. 1

   In the bowl of a kitchen processor, quickly whisk together the flour, salt, baking powder, baking soda, sugar, and vanilla seeds. Add the yolks, melted cooled butter, buttermilk, and milk, and beat to a smooth, homogeneous batter, scraping the sides of the bowl several times. In a separate bowl, whisk the egg whites to soft, fluffy peaks, then gently fold them into the batter, mixing lightly.

2. 2

   Heat a heavy skillet until it is sufficiently hot, and lightly coat it with sunflower oil. Pour the batter in small portions, forming pancakes about 10 cm in diameter. Cook for about 1 minute until the top sets and tiny bubbles appear on the surface. Flip the pancakes and brown the other side. Place the finished pancakes on a towel set on a rack and keep them in a warm oven at low temperature. Continue until all batter is used.

3. 3

   For the sauce, sift the sugar into a deep skillet, add the Brazil nuts and sliced bananas, and heat, stirring constantly, until the sugar melts and the mixture begins to caramelize. When the nuts and bananas turn golden‑brown, remove the pan from the heat, add the maple syrup and stir quickly. Place the pancakes on a plate, drizzle with the nut‑banana caramel, and serve with extra syrup and a spoonful of natural yogurt or crème fraîche.