Booty Cakes

Pancake Batter

All purpose flour    4½ cups
Granulated sugar    3 tbsp
Baking powder        2 tbsp
Kosher salt        ¾ tsp
Milk            3 cups
Beaten eggs        3 cups
Melted butter        3 oz
Dark rum        2 ½ oz
Soft bananas        6 each

Preparation: Whisk together flour, sugar, baking powder and salt. Set aside. Mash the bananas, set aside. Combine the milk, melted butter, eggs and rum. Combine your wet mixture with your dry mixture, the add your bananas.

Coconut Rum Sauce

Coco Lopez        2 cans
Dark Rum        3 oz
Heavy Cream        ½ cup

Preparation: Bring Coco Lopez to a low boil in a small sauce pan and reduce by half. Add the cream and the rum. Continue cooking until the consistency of heavy syrup is reached.

To prepare the booty cakes, heat a skillet or frying pan over medium heat. Melt as much butter as you see fit and ladle 3 oz of batter per pancake into the pan. Cook until golden, flip it over and cook until done. Drizzle with the rum sauce and garnish with fresh banana slices. Bootylicious.