Breakfast: French Banana Pancakes
Ready for a quick, sweet and filling breakfast recipe? Try French Banana Pancakes, courtesy of Taste Of Home! Yum!
1 cup all-purpose flour
1/4 cup confectioners’ sugar
1 cup milk
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
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.
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.
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.
Originally published as French Banana Pancakes in Taste of Home April/May 1994, p25