Acclaimed chef Kelly English of Restaurant Iris Memphis makes a mean pancake ... and he owes it all to his grandmother. Even better, he's willing to share his family secrets with us. Just add some cheese grits and buttermilk biscuits for a truly Southern brunch.

My Grandmother's Buttermilk Pancakes
Serves 4

For the pancakes
2 cups all purpose flour
1 tablespoon baking powder
2 tablespoon sugar
2 teaspoon kosher salt
1 tsp vanilla extract
2 each whole eggs
1/4 cup melted whole unsalted butter
1/2 cup buttermilk
1 1/8 cup whole milk

Sift together the flour, baking powder, sugar, and salt. Mix in the remaining ingredients (do not overwork, a little lumpy is fine). Let the mixture sit for 15 minutes before cooking.

For the syrup:
1/2 cup Steen's cane syrup
2 ounces of dark rum
2 tablespoon whole butter
1 banana cut in slices
1 teaspoon cinnamon

Heat the syrup in a pan; once it's warm, add in the rum. When the liquid's boiling, add in remaining ingredients and simmer until all are incorporated.

Lightly grease a pancake griddle over medium-low heat. Place the batter in 4-tablespoon dollops on the griddle. Flip the pancake over when the bottom is golden brown and the top looks bubbly. Cook it until it's done all the way through. Top with syrup and enjoy!