Ingredients

Instructions

1. 1

   Melt 3 tablespoons of butter in a small saucepan over medium heat, swirling occasionally until it turns golden brown and smells nutty. Remove from heat and let cool slightly.

2. 2

   In a large bowl, whisk together the flour, white sugar, baking powder, and salt.

3. 3

   In a separate bowl, mix the milk, egg, vanilla extract, mashed banana, and the cooled brown butter.

4. 4

   Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix (a few lumps are okay).

5. 5

   Heat a griddle or non-stick pan over medium heat and grease lightly with a little butter or oil.

6. 6

   Pour 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Repeat with remaining batter.

7. 7

   While pancakes cook, melt the remaining 1 tablespoon of butter in a separate skillet over medium heat. Add the sliced bananas, brown sugar, and cinnamon.

8. 8

   Cook the bananas for 2-3 minutes on each side until soft and caramelized.

9. 9

   Serve the warm pancakes stacked high, topped with the caramelized cinnamon bananas and maple syrup.