"Pancakes are a breakfast delight. Pancakes made with Rhinegeist Hugh and bananas? Well, that's one delicious way to wake up in the morning!" — Chef Christian Gill

Ingredients:

• 1 can of Rhinegeist Hugh
• 2 cups of all-purpose flour
• 2 tablespoons of baking powder (if you want thinner wispy pancakes, cut this to 1 tablespoon)
• 2 tablespoons of local honey
• 3 eggs (lightly whisked)
• 1 teaspoon of vanilla
• Dash of cinnamon
• Dash of allspice
• 3 bananas (chunked)

Instructions:

• In a medium mixing bowl combine eggs, honey, vanilla and a can of Hugh. Whisk until smooth.
• In a separate bowl, combine flour, baking powder, cinnamon and allspice. Whisk to blend dry ingredients.
• Slowly incorporate liquids into the dry ingredient bowl. Make sure to thoroughly blend mixture.  Add banana chunks and fold into the batter.
• Heat a small amount of olive oil in a medium skillet. (Medium heat so you don't burn your pancakes!)
• Once skillet is hot, add approximately 3 tablespoons of batter to skillet. Let bubbles form in the pancake before flipping (approximately 2 mins per side).
• Stack and keep warm until you are ready to serve!

Added Bonus: Banana Brûlée Topping

Chef Gill used his torch but anyone can make a makeshift Brûlée banana topping using their broiler.

Ingredients:

• 1 banana (sliced thin)
• 2 tablespoons of raw sugar
• 1/2 tablespoon of butter

Instructions:

• Preheat broiler.
• Grease a cookie sheet with butter. Make sure to keep it in a small area in the middle of the cookie sheet.
• Lay out banana slices in the greased portion of the cookie sheet. Sprinkle sugar evenly across bananas.
• Set your oven rack to the top slot and add cookie sheet.
• Broiler should melt and char the sugar onto the bananas in approximately 2 minutes but keep an eye on them — don't let them blacken!
• When finished, remove from oven and top pancakes with Brûlée Bananas before adding your favorite maple syrup or maple cream!