Method

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In another bowl, beat the eggs and then add the milk, melted butter (or oil), and vanilla extract (if using). Mix until well combined.
3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. The batter should be a bit lumpy; overmixing will make the pancakes tough.
4. Heat a griddle or large skillet over medium heat. Lightly grease with butter or oil.
5. Pour approximately 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface of the pancake and the edges look set, about 2-3 minutes. Flip and cook until the other side are golden brown, another 1-2 minutes.
6. Melt butter in a frying pan over medium heat. Add sugar and stir until dissolved and lightly golden. Add bananas and cook for 2-3 minutes, coating with caramel. Pour in rum and ignite with a long lighter. Let flames burn off (30 seconds to 1 minute).
7. For the salted caramel sauce, melt the sugar in a saucepan over a medium heat, stirring constantly until it turns a deep amber colour. Add the butter and stir until melted. Slowly pour in the heavy cream while continuing to stir, letting the mixture boil for 1 minute. Remove from heat and stir in the sea salt.
8. To serve, stake up the pancakes, pile on the flambéed bananas and drizzle over plenty of salted caramel!