1 cup flour
1 tbsp sugar
2 tbsp of baking powder
1/2 tsp salt
3/4 cup milk
1/4 cup shortening
(adapted from foodnetworkmagazine)
2 tbsp unsalted butter
5 tbsp packed light brown sugar
1 vanilla bean- split lengthwise and seeds scraped
1 pinch of kosher salt
1/4 cup triple sec
1/2 cup dark rum
To make this recipe:
Gather all the ingredients. Zest the orange and set aside. Melt the butter, brown sugar, zest & vanilla beans with seeds in a non-stick pan over low heat. Stir frequently until the mixture caramelizes, anywhere between 2-5 minutes. Make sure you do this over a low heat or the caramel will sieze and crystalize.
Once the mixture caramelizes, remove the pan from the heat and add the triple sec and a pinch of salt. Return the pan to the stove and place the bananas inside the pan cut side down over medium to medium low heat. Cook the bananas in the sauce for three to four minutes.
Next, turn the stove off and remove the pan from the heat. Pour in the rum and return the pan to the stove. Turn the stove back on and wait until the mixture gets hot and starts to bubble. Tilt the pan and position the lower lip so that the flames ignite. ( if you have an electric stove, use a lighter or matches to ignite the flames.The alcohol will burn off by itself. Boil the mixture down until the liquid is nice and thick. Remove it from the heat and stain the liquid in a bowl. Save it as syrup to pour over the pancakes.
Chop up the bananas into little pieces for the pancakes.
Mix all the pancake ingredients together in a bowl. If the mixture is to thick, add a couple tbsp of milk. Lightly coat a non-stick pan with cooking spray. Add 1/2 cup of the batter for larger pancakes and 1/3 cup for smaller ones. Put a few pieces of the flambéed bananas on top of the pancakes. Once the pancake starts to bubble and is golden brown on the opposite side, it's ready to be flipped. Flip the pancake and cook for an additional 2-3 minutes or until it's golden brown.
Pour the sauce over the pancakes and add some of the flambéed bananas and orange zest.