Banana Pancakes with Orange Maple Syrup

Ingredients:

1/2 c. hazelnuts
2/3 c. plus 2T sugar
6 small under ripe bananas, halved lengthwise
1/2 c. dark rum
1/2 c. fresh orange juice
1 c. maple syrup
1 1/2 c. all purpose flour
1t baking soda
1/2 t baking powder
1 1/4 t kosher salt
2 c buttermilk (if you don't have buttermilk, take 2 c. regular milk, add 2T white vinegar and let sit for 5 minutes - voila - buttermilk)
2 large eggs separated
3T unsalted butter plus more for the pan


Instructions:

Preheat the oven to 350. Toast the hazelnuts on a pie plate for 10 minutes until the skins blister. Transfer the nuts to a kitchen towel and rub to remove the skins. Let cool. Meanwhile, sprinkle 2/3 c sugar in a large deep skillet in an even layer. Cook over medium to low heat without stirring until a honey colored caramel forms, about five minutes. Halfway through cooking, gently swirl the pan to combine the caramel and uncooked sugar. Add the bananas cut face down and cook 2 minutes; turn them over and cook another 30 seconds. Off the heat, add the rum and swirl gently to incorporate. Cook over moderate heat just until the bananas are tender but not falling apart, about 1 minute longer. Using a slotted spoon remove the bananas from the pan to a plate. Add the orange juice and maple syrup to the pan and boil until thickened. Pour syrup into pitcher.

In a food processor or a blender, combine the nuts with 1/2 c of the flour and process until ground. Transfer the mixture to a bowl and add the remaining 1 cup of flour, the baking soda, baking powder and salt. In a small bowl, whisk the buttermilk with the egg yolks and melted butter, then whisk the mixture into the dry ingredients. In a clean bowl, beat the egg whites until soft peaks form. Gradually beat in the remaining 2T of sugar until glossy and fold all into the batter.

Heat a non stick griddle and brush with butter. Spoon 1/3 c. batter onto the griddle for each pancake.Place 2 banana halves on each pancake and cook over moderate heat until small bubbles appear on the surface. Flip the pancakes and cook until golden, risen and cooked through, about 1 minute longer. Serve with the maple orange syrup.