1 1/2 cups milk
1 egg
1 1/2 cups brown sugar
1/2 teaspoon salt
2 cups buttermilk
1 teaspoon strawberry juice concentrate
1/4 fluid ounce vanilla extract
2 bananas, sliced
Beat milk, egg and 1 1/2 cups brown sugar until light. Mix brown sugar and salt into milk mixture; beat until well blended. Mix in egg mixture and strawberry juice concentrate. Fold over filling of pan.
Cover and refrigerate for at least 2 hours, or overnight.
Heat a medium frying pan over medium heat.
Peel the bananas and slice pancakes horizontally. Pour hot milk into pan; stir in sliced bananas. Fry for 5 minutes on each side or until near light golden brown. Remove from pan and brush out with banana pudding syrup; drain on paper towels. serve hot flat.