Banana Pancakes with Butter Rum Sauce
1 cup flour
1-1/4 tsp baking powder
1/8 tsp ground cinnamon
1/8 tsp grated nutmeg
1 cup buttermilk
1/4 cup brown sugar
2 Tbsp butter, melted
1 large egg
1 tsp vanilla extract
3 ripe bananas, mashed
Butter Rum Sauce
1/2 cup maple syrup
1 Tbsp butter
2 Tbsp dark rum
In a mixing bowl, add the flour, baking powder, cinnamon and nutmeg. Mix well.
Add the buttermilk, brown sugar, melted butter, egg and vanilla extract. Whip
well until smooth. Let rest for 30 minutes. Fold in the mashed bananas.
Spray a flat pan or griddle with vegetable spray and heat. When hot, pour 3 to 4
tablespoons of the batter for each pancake. Let the pancake cook until bubbles
appear on top. Turn the pancake over and cook for another minute. Repeat to cook
For the sauce: In a saucepan, combine all of the sauce ingredients and heat over
low heat until the mixture simmers. Pour over the pancakes and serve at once.
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