PANCAKES: 1/4 c Butter or margarine
1 c All-purpose flour 1/4 c Packed brown sugar
1/4 c Confectioners’ sugar 1/4 ts Ground cinnamon
1 c Milk 1/4 ts Ground nutmeg
2 ea Eggs 1/4 c Light cream
3 tb Butter or margarine — 6 ea Bananas — firm halved
Melted Lengthwi
1 ts Vanilla extract Whipped cream and additional
1/4 ts Salt Cinnamon, opt
FILLING:
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 (makes 10-12 pancakes), greasing skillet as needed. For
filling, melt butter in a large skillet. Stir in brown sugar,
cinnamon and nutmeg. Stir in cream and cook until slighly 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 a dash of cinnamon if desired.
Yleld: 5-6 servings
Yields
1 servings