In a medium bowl, whisk together 3 tbs + 3/4 cup (total 3/4 cup + 3 tbs) all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon fine salt until evenly mixed.

Combine wet ingredients

In a separate bowl, whisk 1/2 cup whole milk, 1 large egg, 1 tablespoon melted unsalted butter and 1/2 teaspoon vanilla extract until smooth.

Make batter

Pour the wet ingredients into the dry. Stir gently until just combined — a few small lumps are fine. Do not overmix. Batter should be thick but pourable; if too thick, add up to 1 tablespoon milk.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and lightly brush or melt 1/2 tablespoon butter. For each pancake, pour about 1/3 cup batter (adjust to make three even pancakes). Cook until bubbles form on the surface and edges look set, about 2–3 minutes. Flip and cook 1–2 minutes more until golden and cooked through. Keep pancakes warm on a plate tented with foil while you prepare sauce and toppings.

Hot Foster Sauce (warm banana-butter rum glaze)

Prepare banana

Mash 1/2 of a ripe banana in a small bowl until mostly smooth; a few small chunks are fine for texture.

Make sauce

In a small skillet over medium heat melt 2 tablespoons unsalted butter. Add 1/4 cup packed light brown sugar and 1/8 teaspoon ground cinnamon. Stir and cook 1–2 minutes until sugar dissolves and mixture is glossy. Stir in the mashed banana and 2 tablespoons dark rum (or 1/2 teaspoon rum extract mixed with 2 tablespoons water if avoiding alcohol) and 1/2 teaspoon fresh lemon juice. Cook another 1–2 minutes, gently mashing so sauce becomes smooth and slightly thickened. Remove from heat and keep warm. If sauce is too thick, stir in 1–2 teaspoons warm water or a splash of milk to reach drizzling consistency.

Fruit & Toppings

Prepare fruit

Slice 1 banana into 1/4-inch rounds and hull and slice strawberries to yield about 1/2 cup. Arrange fruit ready for assembly.

Make whipped cream

In a chilled small bowl, combine 1/2 cup cold whipping cream, 1 teaspoon powdered sugar and 1/8 teaspoon vanilla extract. Whip with a whisk or electric mixer until soft peaks form (about 1–2 minutes). Chill briefly until ready to top.

Warm vanilla bean sauce

Warm 3 tablespoons vanilla bean sauce gently in a small saucepan or microwave for 10–15 seconds until pourable but not hot.

Assembly & Garnish

Stack the 3 warm pancakes centered on a plate.

Spoon about half of the warm Hot Foster sauce over the top pancake so it drips down the sides. Reserve remaining sauce to drizzle at the end.

Arrange sliced strawberries and banana rounds on top of the stack, fanning the fruit decoratively.

Drizzle the warmed vanilla bean sauce over the fruit and pancakes in a light zigzag.

Top with a generous dollop (about 2–3 tablespoons) of freshly whipped cream.

Finish by drizzling the remaining Hot Foster sauce over the whipped cream and fruit. Sprinkle toasted chopped pecans (1 tablespoon) and add 1–2 mint leaves if using.

Serve immediately while pancakes and sauce are warm.