Buckwheat Pancakes with Banana Rum Sauce

I love these pancakes! They are gluten free, not too sweet, and pair perfectly with a banana rum sauce.

• 1 cup all purpose flour (I use King Arthur)
• 1 cup Buckwheat flour ( I use Anson Mills)
• 2 1/2 tbs baking powder
• 3/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup melted butter
• 1 egg
• 1tsp vanilla
• 1 1/2 cup buttermilk
• 2 tbs honey
• Clarified butter

Sift together dry ingredients.

In another bowl, whisk butter, egg, vanilla, buttermilk and honey and fold into dry ingredients until just blended. Let the batter rest for a few minutes before putting on the greased griddle.

Spoon 1/4 cup portions of batter onto hot greased griddle.

Flip when the edges start to bubble and turn golden brown.

Work in batches, keeping cooked pancakes warm.

Warm Banana Rum Sauce

• 2 firm bananas – cut in half lengthwise
• 2 TBS butter
• 1/2 cup brown sugar
• 1/8 cup golden rum
• 1/2 tsp cinnamon

In a medium skillet, melt the butter over medium heat and add the brown sugar and cinnamon.

Add the bananas and cook for 2 minutes, turning once.

Remove the skillet from the heat. Add rum and carefully light using a long grill lighter.

Top with confectioner’s sugar, whipped cream, and banana rum sauce.