Categories: Breakfast

Ingredients

• 2 tbsp butter
• 4 eggs
• 2/3 cup all-purpose flour
• 2/3 cup milk
• 1/4 tsp salt
• 1/2 cup butter, cut up
• 1/3 cup packed brown sugar
• 3 medium bananas, peeled and sliced
• 2 tbsp light rum
• Chopped toasted pecans and/or ground cinnamon

Directions

1. Preheat oven to 400. Place the 2 tbsp butter in a 13×9-inch baking pan. Place pan in oven 3 to 5 minutes or until butter is melted.

2. Meanwhile, in a bowl whisk eggs until lightly beaten. Whisk in flour, milk, and salt until smooth. Immediately pour batter into hot pan. Bake 20 to 25 minutes or until puffed and well browned.

3. Meanwhile, for glazed bananas, in a large skillet heat and stir the 1/2 cup butter and the brown sugar over medium until melted. Add bananas; cook about 2 minutes or until heated through, stirring gently. Remove from heat. Carefully stir in rum. Return skillet to heat; heat through.

4. Spoon glazed bananas over pancake. Sprinkle with pecans and/or cinnamon. Serve warm.

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