Banana Pancakes
By
Kathy Lausted, Menomonie, Wis.
A light pancake with a sweet and creamy banana sauce
Preparation time
1 hour
Cooking time
0 minutes
Total time
1 hour
Yield
5 Servings
Ingredients
1 cup flour 1⁄4 cup confectioners' sugar 1 cup milk 2 eggs 3 tablespoons butter (or margarine, melted) 1 teaspoon vanilla extract 1⁄4 teaspoon salt 1⁄4 cup butter (or margarine) 1⁄4 cup brown sugar 1⁄4 teaspoon cinnamon 1⁄4 teaspoon nutmeg 1⁄4 cup light cream 6 bananas (firm, halved lengthwise) 6 whipped cream 6 pinches cinnamonInstructions
Combine flour and confectioners' sugar; add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased 6-inch skillet; add 3 tablespoons batter, spreading to almost cover bottom of skillet. Cook until lightly browned; turn and brown other side. Remove to wire rack. Repeat with remaining batter greasing skillet as needed.
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 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. Makes 5–6 servings.
Recipe Type(s)
