3/4 c. half and half, or milk
1/2 c. all purpose flour
1/4 tsp. salt, plus a pinch (keep separate)
3 lg. eggs, separated
1/4 c. dark rum, plus 3 tbsp. (keep separate)
5 tbsp. UNSALTED butter, 2 tbsp. melted and cooled, 3 tbsp. softened at room temperature
Pinch of cream of tartar
Sugar as follows: keep separate 1/2 c. - 1 tbsp. - 2 tsp.
2 1/2 tsp. cornstarch
2 lg. bananas, sliced and coated lightly with lemon juice to keep from turning brown
1 c. water

In a large bowl, combine half and half, flour, and 1/4 teaspoon salt. Beat in the egg yolks, one at a time, beat in 2 tablespoons of the rum and the 2 tablespoons of melted, cooled butter.

In another bowl, beat the 3 egg whites, with the pinch of salt and cream of tartar, until they hold soft peaks. Beat in the 1 tablespoon of sugar, until the whites are stiff. Stir in 1/4 of the egg whites into the batter and fold in the remaining white. In a flame proof 10 inch skillet over moderate heat, add half the batter, spreading evenly with spatula, and cook pancake for 3 minutes.

Arrange one banana decoratively over pancake and sprinkle with 1 teaspoon of the sugar. Put the pancake under a preheated broiler 4 inches from heat for 1-2 minutes, or until puffy and golden brown. Slide onto a serving platter, and keep warm. Make another pancake in the same manner.

BUTTERED RUM SAUCE:

Combine in saucepan, the 1 cup of water and the 1/2 cup sugar and bring to a boil. Simmer over moderate heat for 5 minutes. Add 1/4 cup dark rum and simmer mixture for 1 minute. Liquify cornstarch with 1 tablespoon dark rum, and add to mixture in a slow stream, stirring constantly, and simmer for an additional minute. Remove form heat and swirl in the 3 tablespoons of butter.

This recipe serves 8 as a dessert and makes a wonderful winter day breakfast.