An iconic and delicious New Orleans dessert converted into a breakfast treat with pancakes! The flavors take you to the French Quarter! Perfect for a do-it-yourself brunch deconstructed brunch option as well.
Melt the butter in a sauce pan over medium heat. Add the brown sugar and cinnamon. Stir to combine. As the sauce bubbles, add the banana liqueur and stir.
Add the bananas and gently move them around the sauce pan as they caramelize on one side. Flip each one over and move about the pan as the other side caramelizes.
Move the bananas and sauce to one side and make a spot for the rum, preferably away from you. Pour in the rum and ignite to flambé. As soon as the flame is out, the dish is ready to serve.
Whisk together the flour, sugar, baking powder, baking soda and kosher salt in a mixing bowl. Make a well in the center and set aside.
In another mixing bowl, beat the eggs, then add the buttermilk, milk, melted butter and pure vanilla extract.
Pour the wet ingredients into the dry ingredients and whisk just to combine. The batter will be lumpy. Allow the batter to rest for 10-15 minutes. The buttermilk will react with the baking powder and baking soda to make them fluffy and tender. The batter will thicken up some and the lumps of flour will blend into the batter some on its own.
Heat a griddle or pan over medium heat. When the griddle is hot, lightly butter the griddle and quickly ladle 1/4 cup of batter onto the griddle. Allow to cook undisturbed until bubble appear and the edges are golden. Flip the pancake and cook the other side.
Keep the pancakes warm in a 200°F oven, loosely covered with foil, until all the pancakes are cooked or until you're ready to serve.
The Bananas Foster sauce and Classic Buttermilk Pancakes batter holds well in the refrigerator for two days. If the batter is too thick, add a Tablespoon of milk.