Thin pancakes with banana-rum sauce
4 servings
30 minutes
Thin pancakes with banana-rum sauce are a gastronomic delight embodying the sophistication of European cuisine. Their origin is linked to classic French crêpes that have enchanted gourmets for centuries. The banana-rum sauce adds a touch of exoticism: caramelized bananas warmed with aromatic cinnamon and nutmeg acquire a rich flavor with subtle spicy accents. The climax is flambéing with rum, giving the dish luxurious depth. These pancakes are perfect for breakfast, dessert, or even festive treats. Served hot and topped with delicate crème fraîche that harmoniously complements the rich sweetness of caramel and bananas. This is not just a dish – it’s an exquisite combination of textures and aromas that offers a sense of morning coziness and culinary pleasure.
1
In a pan, mix butter and sugar and heat over medium heat for 1-2 minutes.
- Butter: 3 tablespoons
- Brown sugar: 0.5 glass
2
Add the peeled and sliced bananas, cinnamon, a pinch of salt, nutmeg, and vanilla. Stir and cook for another 1-2 minutes.
- Bananas: 2 pieces
- Ground cinnamon: 0.1 teaspoon
- Coarse salt: pinch
- Ground nutmeg: pinch
- Vanilla extract: 1 teaspoon
3
Remove from heat and add rum. Return to heat and carefully ignite with a long match. Allow to burn for 1 minute.
- Dark rum: 0.3 glass
4
Place the pancakes folded in half on plates, drizzle with sauce, fold again and drizzle once more. Serve immediately, garnished with crème fraîche.
- Thin pancakes: 4 pieces
- Crème fraiche: 0.5 glass