Brown butter pancakes w maple bananas Foster & bourbon whipped cream
Chef Larry Carlile, Hemingway's Bar & Hideaway
For the pancakes:
2 cups AP flour
1 tsp baking powder
1 tsp baking soda
2 tbsp brown butter
4 tbsp dark brown sugar
Whisk together wet ingredients. Sift dry ingredients into a bowl.
Combine wet & dry ingredients, taking care to not overmix (some lumps are ok).
Cook pancakes on a griddle or in a pan coated with nonstick spray. Flip pancakes when bubbles start to form on the sides and middle, taking care to not burn them.
For the bananas:
3# ripe but not overripe bananas
8oz pure maple syrup
2oz dark rum (we use Papa's Pilar dark)
Peel bananas and slice into even discs.
In a pan large enough to hold the bananas, melt butter, then add maple syrup. Reduce mixture by about 1/4, then add bananas. Cook until bananas start to break down, then add rum. Flame the rum to allow most of the alcohol to burn off. Season with salt and cinnamon.
Pour bananas Foster evenly over finished pancakes.
Bourbon whipped cream
1C heavy whipping cream
3T powdered sugar
Whisk everything together till soft peaks, then spoon on top of pancakes & bananas.