Name: French Banana Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
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

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

Instructions

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.