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Banana Pancakes with Rum Syrup

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1 teaspoon baking powder
1 cup flour
teaspoon cinnamon
1 cup milk
cup light brown sugar
3 tablespoon corn oil
1 egg
1 teaspoon vanilla extract
1 pinch salt
1 cup mashed ripe bananas
1 tablespoon butter (melted)


Combine the dry ingredients in a large bowl. In a separate bowl combine milk, sugar, 2 tablespoons of the oil, egg, and vanilla extract. Add to the dry ingredients and stir until the mixture is almost smooth. Next, fold the bananas into the batter. Let this set, loosely covered, for about 25 minutes.

Combine the melted butter with the remaining oil. Place a nonstick skillet over medium heat. Pour a teaspoon of the butter and oil mixture in the skillet and heat. For each pancake, pour cup batter into the pan and cook until small bubbles form on the top, usually about 1 minute.

Turn the pancake over and cook an additional 30 to 45 seconds. Proceed with the rest of the batter, adding more of the bitter and oil mixture to the pan as necessary.

Serve warm with the rum syrup.

Rum Syrup


1 cup pure maple syrup
2 tablespoons unsalted butter
3 tablespoons dark Jamaican rum


Combine all the ingredients in a 4 cup microwave safe measuring cup. Cook on medium high power for 2 minutes, until the butter is melted. Stir and serve hot.

Makes about 12 ounces

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