Banana Pancakes with Butter-Rum Syrup

Banana Pancakes with Butter-Rum Syrup
1 Tablespoon baking powder
2 cup flour
1 teaspoon cinnamon
2 cup milk
1/2 cup light brown sugar
1/4 cup canola oil
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
3 mashed ripe bananas
2 tablespoon butter -- (melted)

Heat oven to lowest setting, or warm. Place a sprayed cookie sheet into oven.

Combine the dry ingredients in a large bowl. In a separate bowl combine milk, sugar, oil, egg, and vanilla extract. Add to the dry ingredients and stir until the mixture is almost smooth. Next, fold the bananas into the batter. Let this set, loosely covered, for about 25 minutes.

Place a nonstick skillet over medium heat. Spray with non-stick spray. For each pancake, pour 1/4 cup batter into the pan and cook until small bubbles form on the top, usually about 1 minute. Turn the pancake over and cook an additional 30 to 45 seconds. Place on cookie sheet in warm oven. Proceed with the rest of the batter.

Serve warm with the butter-rum syrup.

Rum Syrup
2 cups brown sugar
2 cups white sugar
2 cups water
1 tablespoon rum extract
1 stick butter

Combine first three ingredients in a heavy duty saucepan. Bring to a boil. Keep simmering on medium high power for 2 minutes. Remove from heat. Add Rum extract and butter. Stir and serve hot.
Makes about 12 ounces