French Banana Pancakes Recipe
- 1 cup all-purpose flour
- 1/4 cup confectioners' sugar
- 1 cup milk
- 2 large eggs
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 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
- 1. Sift flour and confectioners' sugar into a bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth.
- 2. 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.
- 3. 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.
- 4. 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.
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.
Reviews for French Banana Pancakes
"We've been making these for years. Delicious."
"Delicious and easy."
"The flavor is terrific! We love this recipe even my husband who does not like a crepe type pancake You have to try this one... I made extra filling to serve with this."
"One of my family's favorites."
"I love the filling but I would suggest less butter. When it cools a little it is easy to spot pools of butter separated from the cream. I guess the flavor won't suffer much if less butter is used."
"Super yummy!! I've never tasted anything quite like it. The filling is perfect to top on frozen waffles or french toast! Five star recipe!!!"
"Haven't made, but want to ASAP, based on reviews. What's the best way to keep warm so everyone can eat together?"
"This recipe was really easy and also good. If you want a lighter version, use no sugar in the batter and soy/almond milk instead of milk."
"Yummy and quick! Perfect for "breakfast at supper." I will try it with some type of nuts, maybe pecans, next time."
"Wonderful! Short on time but wanting to try this, I made the filling and served it over waffles from the freezer. It was delicious! I didn't have half and half on hand so I used the 2% milk I had. Worked fine with fewer calories. I'm going to make the pancakes the day before Easter and reheat them while making the topping, making it a quick breakfast before church."
"I'm going to try this on my very picky grandson, hope it works !"
"Wonderful-one of my husbands favorites!"
"I have been making these lovely crepes for many years. I like to slice the bananas for a prettier presentation & easier eating."
"I first tried this many years ago. I served it to my whole family and my grandpa (who was a just-give-me-a-pancake-as-big-as-my-plate-and-as-fluffy-as-my-pillow kinda man) LOVED it! I will always remember that. Try it. You won't be disappointed!"
"Was excellent! The crepes consistency was perfect. Had to add a bit more butter for the sauce but I used milk instead of cream. A good twist on banana pancakes."
"Really good and super easy to make. Everyone loved it"
"Very good and easy to make"
"These are worth the extra effort."
"I made this for my daughter for breakfast and she loved it! I used boxed pancake mix (just cuz I didnt have all ingred on hand) and spread the batter thin in the pan, it worked out great and easy to make. I didnt have half and half on hand either but used the same amount of evaporated milk and worked out great also. Thanks for sharing a great recipe, I will make it again!"