Ban Pan O La With Caf Navarro Mango Syrup Recipe

How to Make Ban Pan O La With Caf Navarro Mango Syrup

1. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup brown sugar, 4 tsp baking powder, 1 tsp baking soda, and 1 tsp salt.
2. In a food processor, puree 3 ripe bananas until smooth.
3. Add 1 cup buttermilk, 1/4 cup vegetable oil, 2 large egg yolks, and 1 tsp vanilla extract to the pureed bananas.
4. Process until well combined, or whisk vigorously by hand until smooth.
5. Gently pour the banana mixture over the dry ingredients and stir until just combined. Do not overmix.
6. In a separate clean bowl, beat 2 large egg whites with an electric mixer until stiff, glossy peaks form.
7. Carefully fold the egg whites into the batter until just combined. Be gentle to maintain airiness.
8. Heat a large nonstick griddle or skillet over medium heat. Test by sprinkling a few drops of water; they should sizzle immediately.
9. Lightly brush the griddle with vegetable oil or spray with nonstick cooking spray.
10. For each pancake, pour 1/4 to 1/3 cup of batter onto the hot griddle.
11. Reduce heat to medium-low.
12. Cook until the tops are covered with small bubbles and the edges look set (about 2-3 minutes).
13. Gently flip and cook for another 2-3 minutes, or until golden brown on the other side.
14. Repeat with the remaining batter.
15. For the Mango Syrup:
16. Dice 2 ripe mangoes and puree in a food processor or blender until smooth.
17. In a small saucepan, combine the mango puree, 1/2 cup water, and 1/4 cup granulated sugar.
18. Bring to a simmer over medium heat, stirring constantly, until the sugar is dissolved and the syrup is slightly thickened (about 5-7 minutes).
19. Stir in 2 tablespoons of fresh lime juice.
20. Serve the warm mango syrup over the Ban Pan O La pancakes immediately.