🍳 Gordon Ramsay's Pancakes With Caramelized Pineapple & Rum Sauce Recipe 🍳

Separate egg whites and yolks into 2 medium bowls. Add 2 tablespoons of the sugar to egg whites; beat with an electric mixer on low speed, gradually increasing speed to high, until soft peaks form, 1 to 2 minutes. Set aside.

Add flour, buttermilk, baking powder, vanilla, salt and 1½ tablespoons of the oil to egg yolks; whisk until batter is just smooth. Gently fold egg white mixture into batter.

Heat a small nonstick skillet over medium, and add 1 teaspoon of the oil. When hot, pour about ⅓ cup batter into skillet; cook until pancake is lightly browned on bottom and edges are set, about 2 minutes. Flip; cook until other side is golden brown, about 1 minute. Transfer pancake to a plate, and cover with foil to keep warm. Repeat process with remaining oil and batter to make 8 pancakes total, adding 1 teaspoon oil to skillet in between batches.

Heat a medium skillet over medium high; sprinkle with 2 tablespoons sugar, and cook, undisturbed, until sugar turns golden brown, about 5 minutes. Add pineapple and butter; cook, turning occasionally, until caramelized, 3 to 4 minutes. Add rum, and remove from heat. Using a long match or long lighter, carefully ignite rum. Let flames die down. Divide pancakes among plates; spoon pineapple-and-caramel sauce over pancakes, and serve.