Bananas Foster Pancakes

byJoanna Gaines

Total 35 mins, includes cooling time

Active 35 mins

Makes 4 servings

Ingredients

Banana Pancakes

2 cups all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
½ teaspoon kosher salt
1½ cups whole milk
2 large eggs, lightly beaten
3 tablespoons unsalted butter, melted, plus 4 teaspoons unsalted butter
1 teaspoon banana extract
1½ bananas, mashed
Flavored whipped cream, for serving (optional)

Bananas Foster Sauce

4 tablespoons (½ stick) unsalted butter
½ cup packed light brown sugar
2 teaspoons rum extract or rum
1½ bananas, sliced ¼ inch thick
½ cup chopped toasted pecans

Directions

To make the banana pancakes: In a medium bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt. Add the milk, eggs, 3 tablespoons melted butter, and banana extract, and whisk until the ingredients are thoroughly combined. Fold in the mashed bananas.
In a 12-inch nonstick skillet, melt 1 teaspoon of the butter over medium-high heat. Using a ½-cup measure for each pancake, add batter to the pan to make three pancakes at a time, avoiding overcrowding. Cook until the pancakes begin to bubble on top, 1½ to 2 minutes. Flip and cook until the other side is slightly browned, 1 minute. Place the cooked pancakes on a wire rack. Repeat, adding 1 teaspoon of butter to the pan between batches.
To make the bananas foster sauce: Wipe out the skillet used for the pancakes, then melt the butter over medium-high heat. Add the brown sugar and stir until the sugar has dissolved and the sauce thickens, about 1½ minutes. Add the rum extract, let simmer for about 30 seconds, then add 1 tablespoon of water. Carefully add the sliced bananas and pecans to the pan. Stir until the bananas and pecans are well coated and warmed through, about 30 seconds.
Distribute the pancakes among 4 plates and top with a dollop of whipped cream (if using). Pour the sauce over the pancakes and serve immediately.
Store pancakes (without whipped cream and sauce) in a sealed bag in the refrigerator for up to 3 days. Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
TIP: To make Bananas Foster as a dessert: In a 10-inch skillet, melt 4 tablespoons unsalted butter over medium-high heat. Stir in ½ cup packed light brown sugar, 1 teaspoon vanilla, and ½ teaspoon cinnamon. Continue stirring until the sugar has dissolved, about 1½ minutes. Add 2 sliced bananas and ¼ cup chopped toasted pecans to the pan and stir into the sauce until they are fully coated, 15 seconds. Remove from the heat. Pour ¼ cup rum into the pan. Carefully use a lighter to light the rum on fire and gently jiggle the pan while the fire burns out naturally, about 15 seconds. Portion 2 pints of ice cream into 4 bowls and top with the banana mixture. Serve immediately.