1-1/2 c. unbleached white all-purpose flour
1-1/2 t. baking powder
¾ t. baking soda
¾ t. salt
3 Tbls. butter
3 ripe bananas, mashed
1 Tbls. + 1-1/2 t. brown sugar
1 Tbls. + 1-1/2 t. Captain Morgan’s spiced rum
1-1/2 t. ground cinnamon
1-1/2 eggs (see note below)
1-1/2 c. milk
1-1/2 t. vanilla
breakfast syrup, for serving
In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a medium fry pan, melt the butter. Add the mashed bananas, brown sugar, rum and cinnamon; sauté until well blended.
In a small bowl, scramble the eggs using a fork, then add milk, vanilla and mix well.
Add the egg mixture to the dry mix and whisk to blend. Add the banana mixture and whisk together.
Ladle batter onto a greased hot griddle; cook 3-4 minutes. Turn when bubbles form on top. Flip the pancakes and cook 1-2 more minutes until the bottoms are golden brown. Continue to cook until all batter is used up.
Makes 12 large pancakes.