How about some soft and fluffy pancakes for a weekend breakfast? I used the same recipe as my blueberries pancakes, except for about 3 tablespoon of mashed caramel banana added into the pancake batter.
Recipe for pancake batter
(makes 5 thick and fluffy pancakes, each about 4.5" circle)
(A) Wet ingredients
3/4 cup milk
2 tbsp white vinegar
1 egg, beaten
2 tbsp melted butter
(B) Dry ingredients
1 cup plain flour
2 tbsp sugar (I used only 1 tbsp sugar since I've added the caramel banana)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1) Mix the milk and vinegar together in a measuring jug and let it sit for 5 to 10 minutes, while you gather the other ingredients. Whisk in the melted butter and beaten egg.
2) Mix the dry ingredients together. Pour in the wet ingredients and mix till well-combined. Stir in 3 tbsp mashed caramel banana. Pour the batter into the measuring jug for easy pouring later.
3) Heat a non-stick frying pan over medium heat and brush a little oil (or use a cooking spray) on the pan. Pour a little batter into the pan. Cook for about 30 to 45 seconds and flip over to the other side. Remove from pan when both sides are golden brown. Repeat steps for the remaining batter.
4) Serve hot with extra caramel banana and your favorite toppings.
To prepare the caramel banana:
Melt a tablespoon butter in a small pot or pan. Stir in one tablespoon of brown sugar. When the mixture starts bubbling, add in a dash of rum (be careful, it's HOT!) and stir. Add in 3 large bananas (sliced) and stir to coat the banana slices with the caramel sauce. Cook for about 2 minutes or till the bananas turn soft.