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Banana Cinnamon Pancakes With Butter Rum Sauce

5.0(8)

This is one of my favorite pancake recipes. The butter rum sauce provides a grown-up, Carribean flavor to this childhood favorite. You can leave out the rum or use rum extract, however, the dark rum provides a nice flavor.

by swissms·published 2009-01-08

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Breakfast

Servings

(4–6)

Total time

25 min

prep 15 min

Calories / serving

520 kcal

Ingredients (15)

serves

1 cup all-purpose flourflour
1 1/4 teaspoons baking powderbaking-powder
1/2 teaspoon ground cinnamoncinnamon
1 pinch saltsalt
1 cup milkmilk
1/4 cup packed light brown sugarbrown-sugar
2 tablespoons vegetable oilvegetable-oil
1 large eggegg
1 teaspoon vanilla extractvanilla-extract
1 cup mashed ripe banana (2-3 bananas)banana
1 tablespoon vegetable oilvegetable-oil
1 tablespoon butter, meltedbutter
1/2 cup pure maple syrupmaple-syrup
1 tablespoon unsalted butterbutter
2 tablespoons dark rumrum

Instructions (9 steps)

01Pancakes:.
02Combine dry ingredients in a large bowl.
03In a separate bowl mix together milk, sugar, 2 T oil, egg, and vanilla. Add to the dry ingredients and stir until the mixture is almost smooth.

04Fold the bananas into the batter.

05Let rest, loosely covered, for 20 minutes.

06Combine the melted butter and 1 T oil. Put small amount in skillet.

07For each pancake, pour ¼ cup batter. Cook over medium heat. Serve with butter rum sauce.

08Butter Rum Sauce:.

09Combine all the ingredients into a glass measuring cup. Cook on medium power in microwave for 2 minutes. Stir and serve hot.

Nutrition (per serving)

Calories: 520 kcal
Protein: 7 g
Fat: 20 g
Saturated fat: 7 g
Carbs: 76 g
Fiber: 2 g
Sugar: 42 g
Sodium: 235 mg
Cholesterol: 70 mg

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Rich recipe — supports nutrition-aware planning.