Makes 4 servings

Since you can’t pour rum on your breakfast cereal we recommend whipping up these pancakes to help take the edge off Sunday morning. Be warned—with this kind of start to your day Monday morning comes faster than you expect, so brew a strong pot of coffee!

1. Preheat oven to 150°F (65°C)
2. Combine flour, baking powder, sugar and salt in large bowl. Melt 2 Tbsp (25 mL) butter. In a separate bowl whisk together buttermilk, egg and melted butter until smooth. Pour wet ingredients over flour mixture and whisk until smooth. Grease a large, non-stick skillet with just enough vegetable oil to coat the pan and place over medium heat until hot. Spoon batter onto skillet to form pancakes and cook until edges bubble and begin to dry. Flip and cook for an additional 2 minutes or until golden. Remove to baking dish and place in warm oven, continue making pancakes until batter is used.
3. Meanwhile, slice bananas into 1/2-inch (1-cm) pieces and set aside. Melt remaining butter in medium non-stick skillet over medium heat. Add brown sugar and cook for 2 to 3 minutes or until sugar dissolves. Add rum and continue cooking for 2 minutes until a smooth syrup develops. Add bananas and cinnamon and cook for 1 to 2 minutes until bananas have softened slightly.
4. Arrange pancakes on plates and spoon over bananas and syrup. Serve immediately.

Rum Running

Just as single malt scotches have gained popularity in the international market so too have ultra premium and boutique rums. Craft-produced by traditional methods and aged for up to 12 years or longer, ultra premium rums contain a flavor and intensity not found in their mass-market counterparts. Cruzan rum, from St. Croix in the U.S. Virgin Islands, features a single-barrel estate rum produced from a blend of aged rums which is then aged a second time in a single-oak cask. We suggest storing this rum in the bedroom, well away from the wandering hands of cola drinkers.