![crunchy-bananas333](http://static1.refinery29.com/bin/entry/d19/x/1006318/crunchy-bananas333.jpg)
Pancake Ingredients:
4 cups all-purpose flour
1 tbsp baking powder, plus 1 tsp
¾ cup sugar
1 teaspoon salt
6 large eggs, separated
3 cups whole milk
¾ cup (or 12 tbsp) unsalted butter, melted, (plus 2 tsp unmelted for the griddle)
1 tsp vanilla extract
Topping Ingredients:
1 cup flour
½ cup cornstarch
1 tbsp baking powder
½ tsp ground cinnamon
¼ tsp salt
1 ½ cups seltzer water or club soda
Canola or peanut oil for frying
4 bananas, peeled and halved horizontally
Cinnamon sugar (2 tbsp sugar and 1/4 tsp ground cinnamon)
Sauce Ingredients:
6 ounces bittersweet chocolate, chopped
1/2 cup light corn syrup
1/4 cup half-and-half or heavy cream
1/2 ounce (1 tablespoon) unsalted butter
1/2 teaspoon vanilla extract
1/2 teaspoon ground chili powder (such as cayenne)
1/2 teaspoon ground cinnamon
Pancake Instructions:
1. Measure and sift all the dry ingredients into a large (preferably stainless steel) mixing bowl: flour, baking powder, sugar, salt.
Topping Instructions:
1. Melt the chocolate, corn syrup, half-and-half, butter, vanilla, chili powder, and cinnamon together in a stainless-steel bowl over a pot filled with warm water on low heat. Mix until smooth. Keep warm until ready to serve.
Photo: Courtesy Alex Kleinberg/Clinton Street Baking Co.
Pancake Recipe: Via Clinton St. Baking Company Cookbook