Preparation Steps

• In a small bowl, mix the lemon juice into the milk and let sit for 5 minutes.
• Sift together flour, baking powder, and salt in a medium bowl and set aside.
• In another bowl, whisk melted butter, egg, sugar, and vanilla extract until combined.
• Combine wet ingredients with dry, then gradually whisk in the milk mixture until batter is thick but scoopable.
• Heat a skillet over medium-low heat and spray with cooking spray. Pour batter to form pancakes and cook until bottoms are golden brown.
• Flip pancakes and cook other side until golden brown. Repeat with remaining batter.
• Slice bananas into 0.5 inch pieces.
• In a skillet over medium heat, melt butter. Stir in brown sugar and cinnamon until sugar dissolves and sauce thickens, about 2-3 minutes.
• Add banana slices in a single layer and cook 3-4 minutes until golden, then flip to caramelize the other side.
• Remove skillet from heat and carefully add rum. Light with a long lighter to flambe if desired, allowing alcohol to burn off and flavor to develop. This step is optional.
• Top pancakes with caramelized bananas and sauce, then serve immediately.