Banana Cinnamon Pancakes With Butter Rum Sauce

This is one of my favorite pancake recipes. The butter rum sauce provides a grown-up, Carribean flavor to this childhood favorite. You can leave out the rum or use rum extract, however, the dark rum provides a nice flavor.

• Ready In: 25 mins
• Serves: 4-6
• Yields: 12 pancakes

Ingredients

• Pancakes

• 1  cup all-purpose flour
• 1 1⁄4 teaspoons baking powder
• 1⁄2 teaspoon ground cinnamon
• 1  pinch salt
• 1  cup milk
• 1⁄4 cup  packed light brown sugar
• 2  tablespoons  vegetable oil
• 1  large egg
• 1  teaspoon vanilla extract
• 1  cup  mashed ripe banana (2-3 bananas)
• 1  tablespoon  vegetable oil
• 1  tablespoon butter, melted

• Butter Rum Sauce

• 1⁄2 cup pure maple syrup
• 1  tablespoon unsalted butter
• 2  tablespoons dark rum

Directions

1. Pancakes:
2. Combine dry ingredients in a large bowl.
3. In a separate bowl mix together milk, sugar, 2 T oil, egg, and vanilla. Add to the dry ingredients and stir until the mixture is almost smooth.
4. Fold the bananas into the batter.
5. Let rest, loosely covered, for 20 minutes.
6. Combine the melted butter and 1 T oil. Put small amount in skillet.
7. For each pancake, pour ¼ cup batter. Cook over medium heat. Serve with butter rum sauce.
8. Butter Rum Sauce:
9. Combine all the ingredients into a glass measuring cup. Cook on medium power in microwave for 2 minutes. Stir and serve hot.