Banana Fosters with Pancakes

This banana fosters which is flambeed in a rum caramel will surely be a show stopper. It can be served with anything, such as cake or in this case banana pancakes. The bananas are sticky and sweet and this recipe would pair perfectly with a vanilla bean ice cream. This recipe is also very simple and can be made in less than 30 minutes with simple pantry ingredients. Banana Fosters works perfectly with rum but also with whiskey, bourbon or scotch. 

Serves 2:

For the Pancakes:

  • 1 banana
  • 1 egg yolk
  • ½ cup all purpose flour
  • ½ tsp baking soda
  • 1 tbs melted unsalted butter
  • 1 tbs sugar
  • ½ cup whole milk
  • Pinch of salt

For the Banana Fosters:

  • 1 banana
  • 3 tbs brown sugar
  • 1 tbs unsalted butter
  • Pinch of salt
  • 2 tbs rum

Procedure:

  • For the Pancakes:
    • In a medium sized bowl, mash the banana
    • Add the egg yolk along with the butter and milk
    • Whisk to combine and then add the flour, baking soda, sugar and salt
    • Stir to incorporate but do not overmix the batter
    • Let the batter sit for 10 minutes
    • Preheat a flat pan to 350 degrees Fahrenheit and grease with butter
    • Pour the batter evenly on the pan to form 6 pancakes
    • Cook until bubbles appear at the top and the bottom is golden
    • Flip and cook on the other side until golden
  • For the caramel:
    • Peel and slice a banana into thick pieces
    • In a pan, add the brown sugar in a thin layer
    • Place the pan on medium low heat and heat until the sugar starts caramelizing
    • As soon as the sugar starts to caramelize, add the butter and swirl it in
    • When the butter is melted and the caramel is bubbly, add the bananas and toss in the caramel
    • Add the rum and flambee until the alcohol burns off
  • Assembly:
    • On a plate add the pancakes and top with the bananas and the caramel
    • Serve hot

Chef’s notes:

  • Do not stir the caramel. By swirling that caramel, you can ensure that crystals will not form
  • Overmixing the pancake batter will lead to a tough pancake. It is okay if the batter has lumps. When mixing, just make sure that all the flour is incorporated
  • Allowing the pancake to rest will allow the flour to hydrate in the liquids. This will help the pancake be more moist

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