Instructions
Step 1: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Step 2: In a separate bowl, whisk the egg, milk, melted butter, and vanilla extract.
Step 3: Gradually mix the wet ingredients into the dry ingredients until just combined.
Step 4: Heat a lightly greased skillet or griddle over medium heat.
Step 5: Pour small portions of batter onto the skillet and cook until bubbles form on the surface.
Step 6: Flip the pancakes and cook until golden brown on both sides.
Step 7: In another skillet, melt the butter over medium heat for the bananas.
Step 8: Sprinkle in the brown sugar and cinnamon, then add the banana halves.
Step 9: Cook the bananas for 2–3 minutes per side until caramelized.
Step 10: Arrange the pancakes on serving plates and top with fresh tropical fruit.
Step 11: Add caramelized bananas, whipped cream, and mint leaves.
Step 12: Drizzle caramel sauce over the pancakes and plates for presentation.
Step 13: Serve with waffles, vanilla ice cream, and extra fresh fruit on the side.
Storage and Reheating Tips
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat pancakes in a skillet or microwave until warm.
Fresh fruit should be stored separately to maintain freshness and texture.
Caramelized bananas are best enjoyed fresh but can be reheated gently in a skillet over low heat.
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