Airy banana pancakes

Ingredients:

• 1 cup mashed bananas (about 2 large bananas), plus 1 sliced ​​banana
• 1/2 tbsp. pecan halves
• 5 tbsp (75 g) butter
• 1 tbsp. l. brown sugar
• 1/3 cup granulated sugar
• 2/3 cup premium wheat flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2/3 cup sour milk
• 1 and 1/4 teaspoons vanilla extract
• 4 eggs, separated into whites and yolks
• Powdered sugar, for dusting
• Maple syrup, for filing

Preparation:

1. In a 25cm (10in) ovenproof skillet, melt 2 tbsp (30g) butter over medium-low heat. Add brown sugar and stir until sugar begins to melt.
   
   Add the pecans and cook for another 2 minutes. Transfer the nuts to a small plate. Set the pan (with the remaining brown sugar pieces) aside for making the pancake.
   
   In a small bowl, combine flour, granulated sugar, cinnamon and salt.
2. In a small saucepan, melt the remaining 3 tablespoons (45 g) butter. In a large bowl, whisk together the buttermilk, vanilla extract, egg yolks, and melted butter. Gradually whisk in the flour mixture. Add the mashed bananas. Beat the egg whites until soft peaks form and gently fold into the banana mixture.
3. Preheat oven to 180°C (350°F). Sprinkle the pecans on the bottom of the pan along with the banana slices. Carefully spoon the batter into the pan. Bake until golden brown, 20-30 minutes.
   
   Invert the pancake onto a serving plate and sprinkle with powdered sugar. Cut into triangles and serve with maple syrup.