A delightful twist on classic pancakes, featuring caramelized bananas and a rich spiced butter sauce.
In a mixing bowl, combine the flour, baking powder, cinnamon, and salt.
Sift the dry ingredients together for a smoother batter.
In another bowl, whisk together the milk, sugar, egg, and vanilla extract.
Ensure the egg is fully incorporated for a consistent batter.
Mash the banana and fold it into the wet ingredients.
Use a fork to mash the banana for a chunkier texture.
Combine the wet and dry ingredients, mixing until just combined.
Avoid overmixing to keep the pancakes fluffy.
Heat a skillet over medium heat and add a small amount of butter.
Ensure the skillet is evenly heated for consistent cooking.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
Cook pancakes in batches to avoid overcrowding the skillet.
In a small saucepan, melt the butter for the sauce and stir in the rum and cinnamon.
Adjust the rum quantity to taste.
Serve the pancakes warm, drizzled with the spiced butter sauce.
Garnish with extra banana slices or a sprinkle of cinnamon for presentation.
