Caramel and Banana Pancake Tacos

In a big bowl, mix 2 cups flour, 2 tsp baking powder, 2 tbsp white sugar, and 0.5 tsp salt — whisk it like you're making a flour snowstorm!

Add 1.5 cups whole milk, 2 eggs, and 3 tbsp melted butter to the dry ingredients — whisk until smooth with just a few lumps. Set aside while you make the caramel.

ADULT ONLY: In a medium saucepan over medium heat, combine 1 cup brown sugar, 4 tbsp butter, and 0.5 tsp salt. Stir constantly until butter melts.

ADULT ONLY: Slowly pour in 0.5 cup heavy cream while stirring — the mixture will bubble wildly! Keep cooking and stirring for 3-4 minutes until it turns a deep golden brown like magic.

ADULT ONLY: Remove from heat. Let cool for 5 minutes until it's a pourable caramel river. Set aside — this is the GOOD STUFF.

Heat a large non-stick pan or griddle over medium heat. Add 1 tbsp butter and let it melt and coat the pan.

Pour about 0.25 cup batter per pancake. Cook until you see bubbles pop on the surface and the edges look set, about 2-3 minutes. Flip and cook 1-2 minutes more until golden.

Stack finished pancakes on a plate. Repeat with remaining batter, adding more butter as needed. You should get about 8 fluffy pancakes.

Slice all 4 bananas into thin rounds — these are your rainbow taco filling!

Take one warm pancake and fold it in half like a taco shell. Drizzle the inside with warm caramel sauce.

Layer banana slices inside the folded pancake. Drizzle MORE caramel on top — don't be shy, this is a caramel situation!

Dust with powdered sugar for a snowy mountain effect. Repeat for all pancake tacos.

Place two stuffed pancake tacos on each plate. Pour any remaining warm caramel over the tops and let it cascade down the sides like a caramel waterfall!

Sprinkle with 1 tbsp white sugar for extra sweetness crunch. SERVE IMMEDIATELY while the caramel is still warm and gooey!