Banana Pancakes

Method

1. Peel one banana and mash it with a fork into a puree.
2. Transfer the mashed banana to a cylindrical container.
3. Add egg, milk, sugar, salt, baking powder, vanilla extract, and rum. Whisk until creamy.
4. Add the flour and mix well until combined.
5. Cover with plastic wrap and refrigerate for about one hour.
6. After resting, whisk again.
7. In a non-stick pan, melt a knob of butter over medium-low heat.
8. Pour batter into the pan. Cook until bubbles form and the pancake lifts easily, then flip. Cook 1-2 minutes per side, turning 2-3 times.
9. Stack pancakes with maple syrup between each layer.
10. Peel the second banana and slice into rounds.
11. In a pan over high heat, melt butter, add banana slices and sauté.
12. When they start to caramelize, add brown sugar and toss.
13. Add rum for flambé (be careful with flames). Cook for about 1 minute until the sauce reduces to a caramel.
14. Pour the bananas and caramel over the pancake stack.
15. Drizzle with maple syrup and serve.