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Bananas Foster Pancakes




Source of Recipe


From chef and author Emeril Lagasse


List of Ingredients




Buttermilk pancakes
4 ripe bananas, peeled
4 tablespoons unsalted butter
1 cup paced light brown sugar
3/4 teaspoon ground cinnamon
1/4 cup banana liqueur
1/2 cup dark rum
1 pint vanilla ice cream
Confectioners sugar, garnish
Ground cinnamon, garnish



Recipe



1. Keep the pancakes warm on a baking dish in the oven at 220° F.

2. Cut the bananas in half across and then lengthwise.

3. Melt the butter in a large skillet over medium heat. Add the brown sugar and cinnamon and cook, stirring, until the sugar dissolves, about 2 minutes.

4. Add the bananas and cook on both sides until the bananas start to soften and brown, about 3 minutes. Add the banana liqueur and stir to blend into the sauce. Carefully add the rum and shake the pan back and forth to warm the rum and flame the pan. (Or, off the heat, carefully ignite the pan with a match and return to the heat.) Shake the pan back and forth, basting the bananas, until the flame dies. Remove the pan from the heat.

4. Remove the pancakes from the oven and divide among 4 large plates. Top each serving with 1 scoop of vanilla ice cream. Gently lift the bananas from the pan and place 4 pieces on each stack of pancakes. Spoon the sauce over the bananas and ice cream and garnish with confectioners sugar and cinnamon. Serve immediately.

Yield: Makes 4 servings.



Buttermilk Pancakes

Ingredients


2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
2 cups buttermilk
1 large egg, beaten
1 tablespoon vegetable oil, plus about 1/4 cup for the pan

Directions

1. Preheat the oven to 220° F. Sift together the flour, baking powder, sugar, and salt into a large bowl. Add the buttermilk, egg, and 1 tablespoon of oil, and stir just until blended, being careful not to over mix. (Lumps are OK.)

2. Heat a large heavy skillet or griddle over medium-high heat. Add enough oil to lightly grease and leave a film on the bottom of the pan.

3. Ladle the batter into the pan in batches of about 1/4 cup each. Cook until golden brown and bubbles start to form on the top side, about 2 minutes. Turn and cook on the second side. Transfer to a baking dish and place in the oven to keep warm until ready to serve.

Yield: Makes about 12 to 15 medium pancakes