Our famous buttermilk pancakes topped with a heavenly Bananas Foster sauce, chopped pecans and vanilla ice cream!
Course: Breakfast, Dessert
Cuisine: American
Servings: 4
Ingredients
BUTTERMILK PANCAKES:
1 1/2c.all-purpose flour
3T.granulated sugar
1tsp.baking powder
1/2tsp.baking soda
1/2tsp.salt
1 1/4c.buttermilk
1/4c.buttermelted
2lg.eggs
1/2tsp.almond or vanilla extract
BANANAS FOSTER:
3 1/2T.dark rum
1 1/2tsp.vanilla extract
1/2c.dark brown sugar
1T.molasses
1/2tsp.cinnamon
1/4c.unsalted butter
4lg.bananaspeeled & sliced
1/4c. chopped pecansoptional
1pintvanilla ice cream
Instructions
BUTTERMILK PANCAKES: In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt.
In a separate mixing bowl, whisk together buttermilk, melted butter, eggs, and vanilla. Pour egg mixture into flour mixture, whisk until just combined.
Ladle 1/4 cupfuls onto a hot buttered skillet; cook until bubbly. Flip and cook until golden brown on the bottom. Keep pancakes warm.
BANANAS FOSTER: In a large skillet, combine the rum, vanilla extract, brown sugar, and cinnamon. Bring to a simmer; stir to dissolve the brown sugar.
Add butter stirring until melted. Remove from heat, toss in sliced bananas; stir for about 1 minute, until the caramel is smooth and the bananas are warm.
Serve Bananas Foster immediately over pancakes with chopped pecans if using, and a scoop of vanilla ice cream.