Taste of Home
French Banana Pancakes
TOTAL TIME: Prep: 10 min. Cook: 30 min.
YIELD: 6 servings.
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
Ingredients
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PANCAKES:
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1 cup all-purpose flour
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1/4 cup confectioners' sugar
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1 cup whole milk
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2 large eggs
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3 tablespoons butter, melted
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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FILLING:
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1/4 cup butter
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1/4 cup packed brown sugar
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 cup half-and-half cream
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5 to 6 firm bananas, halved lengthwise
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Whipped cream and additional cinnamon, optional
Directions
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1.
Sift flour and confectioners' sugar into a bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth.
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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.
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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.
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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.
Nutrition Facts
2 each: 403 calories, 18g fat (11g saturated fat), 117mg cholesterol, 284mg sodium, 55g carbohydrate (35g sugars, 3g fiber), 7g protein.
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