~ Pancake Batter ~

Combine flour, sugar, baking powder, baking soda and salt in a large sized bowl. Gently whisk in the milk, melted butter, vanilla and egg. Once mixed, reserve while you make the caramelized bananas.

Chef's trick: Don't over mix the batter and you can adjust the thickness with a little milk as needed.

~ Vanilla Whipped Cream ~

In a medium bowl, combine powdered sugar, vanilla paste and cream (minus 2 tablespoons) and whisk to soft peaks. Reserve in the refrigerator.

~ Caramelized Bananas ~

In one large non-stick 12" pan or two 8" pans add the sugar and place over high heat. Rotate the pan often to melt the sugar evenly. Carefully continue until the sugar turns a light straw color, then remove from the heat and add the remaining 2 tablespoons of cream, tablespoon of butter (careful, the cream will boil at first) then the sliced bananas. Use a spatula to carefully spread out the bananas evenly in the pan. Scoop the pancake batter on top and place in a pre-heated 375 degree oven. Bake the pancakes until they are fully cooked, around 10-12 minutes. Remove from the oven and gently invert onto a large platter or cutting board. Allow to cool slightly.

Chef's trick: The caramel is sticky and you want to do this step as soon as it comes out of the oven, though you might need to use the spatula to help remove the pancake from the pan.

~ Plating ~

The final step is to cut the delicious pancake into evenly sized pieces, place in the center of a plate and top with a scoop of the whipped cream. I like to use a microplane and shave a little chocolate onto the pancakes to make it more decadent!