Ingredients
3 large bananas, peeled, divided
1/2 cup (1 stick) butter, melted and divided
3/4 cup (packed) light brown sugar, divided
1/4 cup water
1 teaspoon vanilla extract
2 cups self-rising flour
2 cups buttermilk
2 large eggs
Additional melted butter

Method
Cut 2 bananas into 1/4 -inch-thick rounds. Combine 1/4 cup melted butter, 1/2 cup sugar and 1/4 cup water in heavy large skillet. Boil over medium-high heat until mixture thickens slightly, about 2 minutes. Stir in vanilla extract and sliced bananas. Remove syrup from heat.
Whisk flour and remaining 1/4 cup sugar in large bowl. Mash remaining banana in medium bowl, then whisk in buttermilk and eggs. Stir banana mixture into dry ingredients (some lumps will remain). Mix in remaining 1/4 cup melted butter.
Preheat oven to 200 degrees. Heat griddle over medium heat; brush with additional melted butter. Working in batches, pour batter by 1/3 cupfuls onto griddle.
Cook pancakes until golden, about 2 minutes per side. Transfer pancakes to baking sheet; place in oven to keep warm. Serve pancakes with caramel-banana syrup. Makes 4 servings.

SOURCE- Bon Appetit, November 2005