- 1. Preheat oven to 425°F. Brush a mini-muffin tin generously with melted butter and place in
oven.
2. Using a hand mixer, beat the egg whites in a medium bowl until light and fluffy. Set aside.
3. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
Combine egg yolks, milk, and Banana Pudding liqueur and add to flour mixture. Stir to
combine, then gently fold in egg whites until no streaks remain.
4. Fill preheated mini muffin tin 2/3-full with batter. Top each with a banana slice and
sprinkle with brown sugar. Bake for 10 to 12 minutes, or until golden-brown.
5. To make syrup, combine heavy cream, Banana Pudding liqueur, brown sugar, and salt in a
small saucepan over medium heat. Simmer for 5 minutes.
6. Serve pancake bites with warm boozy banana pudding syrup.