Enjoy an indulgent and delicious breakfast in this stack of fluffy pancakes cooked to a buttery golden brown and topped with a rich caramel banana rum sauce. Simple to make, but SO impressive!
In a small bowl, add the lemon juice to the milk and stir. Set aside for 5 minutes.
In a medium bowl, sift the all-purpose flour, baking powder, and salt. Whisk together until combined and set aside.
In another mixing bowl, whisk together the butter, egg, sugar and vanilla.
Combine the wet ingredients into the dry ingredients and whisk. Pour in the milk mixture and whisk together until the batter is a uniform consistency. The batter should be on the thicker side, but still be able to scoop easily.
Heat a skillet on medium-low and spray with cooking spray. Take a scoop of the batter and cook until the bottom has a golden brown color.
Flip over and and look for the same golden brown. Repeat the process with the remaining batter.
For the Bananas Foster Sauce
Slice up the bananas into even pieces, about ½ inch thick.
In a skillet over medium heat, melt the butter. Pour in the sugar and cinnamon and stir constantly until the mixture is thick, but the sugar has melted. Do not leave unattended as sugar will burn quickly, about 2 to 3 minutes.
Place the banana slices evenly into the skillet. Try not to overlap any slices because the bananas will not get that caramelized crust.
Turn the bananas once they have a nice golden color and crust, about 3 to 4 minutes. Flip and do the same for the other side.
Remove from heat. Pour in the rum and use a grill lighter or a lighter with a longer handle to light the rum in the skillet and flambe. Please use caution not to burn yourself as this will light quickly. The rum will burn off and leave a delicious flavor. This step is optional and only if you feel comfortable.
Top your pancakes with the Bananas Foster and enjoy.