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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

  • PANCAKES:
  • 1 cup all-purpose flour
  • 1/4 cup confectioners' sugar
  • 1 cup whole milk
  • 2 large 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

  • 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.

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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