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A large pancake with banana and nuts, topped with caramel sauce.
3 large, ripe, firm bananas, peeled, halved lengthwise2 tbsp. butter2 tbsp. brown sugar1/4 cup chopped walnuts
Cut each banana half into 6 pieces. In medium skillet combine 2 tablespoons butter and 2 tablespoons brown sugar. Cook over medium heat until the butter melts, stirring often. Stir in banana pieces and walnuts. Mix well.
1/3 cup all-purpose flour1/2 tsp. baking powder4 egg whites1/3 cup granulated sugar
Remove from heat. In small bowl combine flour and baking powder. Beat egg whites with an electric mixer until soft peaks form; gradually add granulated sugar until stiff peaks form.
4 egg yolks1/3 cup half and half
Beat together egg yolks and 1/3 cup half and half in large bowl. Add flour mixture then fold in egg whites.
Pour half batter into greased 10 inch oven proof skillet. Spoon the banana nut mixture over the top, then pour remaining batter over the banana and nuts.
Bake at 400 F. 25 minutes or until set.
remaining butterremaining brown sugarremaining half and half1/2 tsp. ground nutmeg
Meanwhile, combine the rest of the butter, brown sugar and half and half in a saucepan. Heat over medium heat, until the butter melts, then bring to a boil, stirring, and boil 1 minute. Stir in the nutmeg. Cut the pancake in wedges, then spoon the caramel sauce over the top.
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