French Banana Pancakes
Taste of Home
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These pancakes are a real breakfast favorite in our family. Even our 8- and 10-year-old daughters make them all by themselves when they have friends spend the night. Now their friends' mothers are asking for the recipes.
#151;Cheryl Sowers, Bakersfield, California
SERVINGS: 5-6
CATEGORY: Breakfast/Brunch
METHOD: Other stovetop
TIME: Prep: 10 min. Cook: 30 min.
Ingredients:
- PANCAKES:
- 1 cup all-purpose flour
- 1/4 cup confectioners' sugar
- 1 cup milk
- 2 eggs
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- FILLING:
- 1/4 cup butter
- 1/4 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup half-and-half cream
- 5 to 6 firm bananas, halved lengthwise
- Whipped cream and additional cinnamon, optional
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 (make 10-12 pancakes), greasing skillet as needed.
For filling, melt butter in large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly 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 dash of cinnamon if desired. Yield: 5-6 servings.