½cupvanilla ice cream(must be real ice cream, not frozen dessert)
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Preheat an electric griddle to 375°F or a non-stick frying pan over medium-low heat.
Whisk together the flour, baking powder, and salt in a mixing bowl.
Place 3 bananas, melted butter, egg, buttermilk, water, and vanilla in a blender. Start on low then slowly increase to high speed. Blend until smooth.
Pour the contents of the blender into the bowl. Whisk until smooth.
Allow batter to rest for 5 minutes.
Drop batter by spoonfuls onto the preheated griddle/pan. To get even sized pancakes, use a muffin scoop.
Cook for 3 to 3 ½ minutes on the first side. Flip and then cook for 2 to 2 ½ minutes on the second side.
For the whipping cream:
Using the whisk attachment on a hand mixer, blend the whipping cream, maple syrup, and vanilla until thick.
For the caramel sauce:
Place all ingredients in a medium sized microwave safe bowl or glass 2 cup measuring cup.
Microwave for 30 seconds on high and stir. Microwave for another 1 minute on high and stir again. Microwave for another 1 minute on high and stir again. NOTE: Watch the caramel carefully to ensure it doesn’t bubble up too high and spill over.
Allow to cool before serving on the pancakes or it will melt the whipping cream.
Top the pancakes with sliced bananas, whipping cream, and a drizzle of caramel sauce.
Makes about 20 pancakes.
Leftover whipped cream will last in the refrigerator for a day (but is best fresh). and Caramel sauce will last for 2 to 3 days in the refrigerator. Wrap them well or transfer them to an airtight container.
The pancakes will keep for 5 days in the fridge, or they can be frozen for up to 3 months. Freeze them in an airtight container or freezer bag with parchment paper to separate the layers and keep them from sticking.
To reheat the pancakes, you can microwave them until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. Covering the pancakes with foil will keep them from drying out.