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.
Here’s another delicious answer to the question: “What can I make with overripe bananas?”
Banana Mascarpone Soufflé Pancakes
(Makes 14 4-inch pancakes)
Printable Version
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.
I can see how fluffy these pancakes are!! Heavenly!
Love the idea of a souffle pancake!
I use beaten egg whites when I make waffles. Makes them nice and light.
Yum yum yum yum yum. Another thing to try, thanks!
They sound divine! The perfect way to use up old bananas.
Sounds fantastic! I love the idea of light fluffy banana cakes YUM!
This is good breakfast!
This sounds insane, girl. Wow. Took my breath away.
Looks heavenly! My husband is always bugging me about the ever-present bunch of over ripe bananas that I invariably end up throwing out. This would be a great way to appease Manly!
Excellent pancake recipe, I love the idea of beating egg white separately and the pancakes must be so light and fluffy!
A question for you about sweet potatoes – does it have to be reg. sweet potato or can it be the white sweet potato? I’m doing different things, one of them I already posted (the reg. sweet potato gnocchi) and two others with white sweet potato, so I’m trying to figure out which one to best submit for your event
Wow, do these look delicious! I love bananas with mascarpone (and mascarpone with just about anything), and these pancakes would be a fantastic way to start the day.
light, fluffy, perfect!
Your pancakes look fantastic! I heart mascarpone but I have never used it to make pancakes. Great idea
I love the the souffle idea coupled with mascarpone and bananas and you have a hit. Not sure I could make these though – I’d have to share and I think that by the time I’m done cooking I do not think there’d be any left for me. Must figure out a way to ensure fair servings
Cool, so I’m not the only one who likes the cheese/banana flavour combination!
Your pancakes look incredibly light and fluffy. Must have been delicious.
I think I found the recipe from your blog I want to try. Umm, well…the 20th, but who’s counting
What a fabulous recipe!
Oh sure, just kill me with these pics! Not only do you take my fave banana pancakes and make them look so fluffy and golden, but you add my sinful addiction — mascarpone. Oh my, oh my! I think I am slobbering at my keyboard.
Yum! Making these right now. Your recipe doesn’t indicate when to add the mascarpone, but I’m assuming it goes in with the banana mixture before the egg whites. Is that correct?
Duh. It’s now fixed. Thanks so much, Dawn!
Made it just while ago, I used normal non stick pan – very, very tasty!! Only it will take some time to master flipping these… Eaten with more mascarpone spreaded on top
Definetely make again!