French banana pancakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| PANCAKES: | ||
| 1 | cup | All-purpose flour |
| ¼ | cup | Confectioners' sugar |
| 1 | cup | Milk |
| 2 | eaches | Eggs |
| 3 | tablespoons | Butter or margarine -- |
| Melted | ||
| 1 | teaspoon | Vanilla extract |
| ¼ | teaspoon | Salt |
| FILLING: | ||
| ¼ | cup | Butter or margarine |
| ¼ | cup | Packed brown sugar |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground nutmeg |
| ¼ | cup | Light cream |
| 6 | eaches | Bananas -- firm halved |
| Lengthwi | ||
| Whipped cream and additional | ||
| Cinnamon, opt | ||
Directions
Sift flour and confectioners' sugar into a mixing bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased 6-in. skillet; add about 3 tablespoons batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown the other side. Remove to a wire rack. Repeat with remaining batter (makes 10-12 pancakes), greasing skillet as needed. For filling, melt butter in a large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slighly thickened.
Add half of the bananas at a time to skillet; heat for 2-3 minutes, spooning sauce over them. Remove from the heat. Roll a pancake around each banana half and place on a serving platter. Spoon sauce over pancakes. Top with whipped cream and a dash of cinnamon if desired.
Yleld: 5-6 servings
Recipe By : Taste of Home