For the pancakes:

1. Heat a large skillet on medium high heat and coat with the vegetable oil.
2. In a medium bowl, sift the flour, baking powder and salt together.
3. In a large bowl, whisk together the eggs, sugar and buttermilk until fully combined.
4. Add the flour mixture to the egg mixture half at a time, mixing between each addition. Add the milk and the butter and whisk until combined.
5. Pour 1/2 cup of the batter in the heated skillet and fry for 2-3 minutes or until you see bubbles in the center.
6. Flip and fry for another 1-2 minutes.
7. Remove to a plate and cover with foil until ready to serve.

For the caramel sauce:

1. Microwave the half and half in a small bowl for about 20-30 seconds, just until warmed. Set aside.
2. In a medium skillet over medium heat, melt the butter. Add the brown sugar, maple syrup and molasses and stir to combine.
3. Cook for 4-5 minutes or until everything begins to melt together and bubble. Once you see bubbles you’ll need to work quickly.
4. Stir the sauce once or twice, then reduce heat to low and pour the rum over the top. With a long handled lighter or long match, light the surface on fire. Stand back until the flame goes out on its own – this takes less than a minute.
5. Stir in the warmed half and half, then add the bananas. Cook for 2 minutes, flipping once. (optional) Add the chopped pecans and stir.
6. Plate the pancakes and spoon the bananas (and pecans) on top, then drizzle with more sauce.
7. Serve with whipped cream, vanilla ice cream or more pecans.