Step 1: Sift the flour and baking powder
together into a large mixing bowl.
Step 2: Separate the egg whites and yolks into
two smaller mixing bowls.
Step 3: Melt the butter over low heat, then
remove and let it cool (but not solidify). Then beat the yolks
thoroughly before whisking in the milk and melted butter.
Step 4: Using a hand mixer or stand mixer, beat
the egg whites until stiff. Then add the sugar and continue mixing
until you get nice stiff peaks.
Step 5: Add both the liquid ingredients, beaten
egg whites and dry ingredients together and mix gently until
combined. Don't overmix.
Step 6: Put a knob of butter into a frying pan
and add a tablespoon of mixture. Cook for about 1 minute, turn over
when golden, and then cook for another 30 seconds. Add more butter
to the pan if it cooks dry.
Step 7: Place the pancakes on a cooling rack.
We always cut the first pancake open to see if it needs more
cooking or less.
Step 8: Slice the bananas and fry in butter
with cinnamon. When softened, add the caramel-dulce-de-leche until
smooth. Then serve pancakes with the caramel sauce and a scoop of
vanilla ice cream on top.