Souffle Pancakes with Caramelized Banana-Walnut Topping

The Steps

1. In large bowl, with mixer on high speed, beat egg yolks 3 minutes or until pale yellow and thickened slightly. Add buttermilk and vanilla extract; beat 1 minute or until smooth. Add flour, baking powder, nutmeg and salt; beat 30 seconds or until smooth.

2. In medium bowl, with mixer on high speed, beat egg whites and cream of tartar 3 minutes or until stiff peaks form, adding sugar gradually each minute. Gently fold egg white mixture into egg yolk mixture; do not over mix. Makes about 3 1/2 cups.

3. In medium, nonstick saucepan, heat 1 tablespoon oil over medium heat. Add banana; cook 3 minutes or until golden brown, turning once. Add syrup and walnuts; cook 5 minutes or until slightly thickened, stirring occasionally. Makes about 1 cup.

4. In large, nonstick, high-sided skillet with lid, heat 1 teaspoon oil over low heat. Gently spoon 1/4 cup batter in 4 (3-inch) mounds into skillet; add 1 tablespoon water, cover and cook undisturbed 3 minutes. Spoon 1/4 cup batter, as vertically as possible, over each pancake; cover and cook 5 minutes or until slightly dry to the touch. Spoon remaining batter as vertically as possible over each pancake; cover and cook 5 minutes or until slightly dry to the touch. Add remaining 1 teaspoon oil to skillet; gently flip pancakes, cover and cook 5 minutes or until bottoms of pancakes are golden brown. Makes 4 pancakes.

5. Serve pancakes immediately topped with Caramelized Banana-Walnut Topping.