For the passion fruit butter: Put the passion fruit juice in a small saucepan over medium-high heat. Bring to a boil and reduce to about 1/2 cup. Stir in a little honey to taste. Remove from the heat and let cool to room temperature.
Combine the reduced passion fruit juice, the softened butter, and salt in a bowl and mash together with a fork until well integrated. Set aside.
For the piloncillo syrup: Bring the orange juice and zest, lime juice and piloncillo to a simmer in a saucepan over medium heat. Whisk until smooth. Whisk in the butter, piece by piece, until thickened. Keep warm.
For the blue corn pancakes: Mix together the all-purpose flour, blue cornmeal, sugar, baking powder and salt in a medium bowl. In another bowl, whisk the eggs and add the milk and the 2 tablespoons melted butter, whisking until combined. Add the wet ingredients to the dry ingredients and mix until just combined (there should be some lumps). If the batter seems too thick, add milk, 1 tablespoon at a time. Cover and let sit at room temperature for 20 minutes.
Preheat a cast-iron skillet or griddle over medium heat. Brush generously with some of the clarified butter. Ladle about 1/4 cup of the batter onto the skillet for each pancake. Cook until the bottom is light golden brown, flip over, and continue cooking for about 30 seconds. Remove to an oven-proof plate and keep warm in a 200 degree F oven until ready to serve. Repeat with the remaining batter, brushing the skillet with more butter between batches.
Serve in stacks of 3 pancakes per person. Dollop each stack with some of the passion fruit butter, then drizzle with piloncillo syrup. Top with banana slices, dust with confectioners¿ sugar and garnish with mint.
Recipe courtesy of Bobby Flay