Bananas Foster Pancakes

Instructions

1. Make the Cream Sauce: Melt the butter in a small saucepan over medium-low heat. Add the brown sugar and whisk until the sugar begins to dissolve and the mixture looks smooth and glossy.4 tbsp butter, ½ cup brown sugar
2. Add the Cream and Rum: Slowly whisk in the heavy cream, dark rum, vanilla, cinnamon, and sea salt. Bring to a gentle simmer and cook for 3–5 minutes, stirring often, until slightly thickened and spoonable. Keep warm.½ cup heavy cream, 2 tbsp dark rum, 1 tsp vanilla, ½ tsp cinnamon, pinch sea salt
3. Prepare the Bananas: Slice the bananas into ¼-inch coins. Keep the slices in a single layer so they are easy to scatter over the pancakes.3 bananas
4. Heat the Griddle: Heat a griddle or large skillet over medium heat and lightly grease with butter or ghee.butter or ghee
5. Cook the Pancakes: Ladle the Classic Buttermilk-Style Pancake Batter onto the griddle. While the tops are still wet, scatter banana slices and toasted pecans over each pancake. Cook until bubbles form and the edges begin to set.Classic Buttermilk-Style Pancake Batter, banana slices, toasted pecans
6. Flip and Caramelize: Flip the pancakes so the banana and pecan side touches the griddle. Cook for 2–3 minutes, until the bananas are golden, lightly caramelized, and the pancakes are cooked through.banana pecan pancakes
7. Plate Upside Down: Place the pancakes on plates banana-side up so the caramelized fruit is showing.caramelized pancakes
8. Garnish and Serve: Spoon warm brown sugar rum cream sauce over the pancakes. Top with Homemade Vanilla Whipped Cream and a small scoop of Rum Butter. Garnish with toasted pecans, banana slices and cinnamon. Serve immediately.brown sugar rum cream sauce, Whipped Cream, Rum Butter, pecans, banana slices and cinnamon.