Ingredients:
1 cup flour
1/4 cup confectioners’ sugar
1 cup milk
2 eggs
3 tablespoons butter or 3 tablespoons margarine, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup butter or 1/4 cup margarine
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup light cream
5 -6 firm bananas, halved lengthwise
whipped cream (optional)
additional cinnamon (optional)
Directions:
Sift flour and confectioners’ sugar into a mixing bowl.
Add milk, eggs, butter, vanilla and salt. beat until smooth.
Heat a lightly greased 6in. 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, 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 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 a dash of cinnamon if desired.
Servings: 5-6
Time preparation: 0 min.
Time total: 15 min.