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French Banana Pancakes

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 recipe! —Cheryl Sowers, Bakersfield, California

5-6 ServingsPrep: 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 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.

2 of 2

French Banana Pancakes (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (2 each) equals 403 calories, 18 g fat (11 g saturated fat), 117 mg cholesterol, 284 mg sodium, 55 g carbohydrate, 3 g fiber, 7 g protein.