The pancake batter is made in a similar way to a soufflé batter, i.e. egg whites, beaten stiff, are folded into a starchy, cheesy base. The result is pancakes that are light and substantial at the same time. The banana and cheese flavors, which permeate every tiny particle of the light and tender pancakes, come through with every bite.
Banana Mascarpone Soufflé Pancakes
(Makes 14 4-inch pancakes)
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
*Other mild soft cheeses, such as cream cheese, ricotta or farmer, can also be used.