FRENCH BANANA PANCAKES

By RUBY-2

FRENCH BANANA PANCAKES

Ingredients

• PANCAKES
• 1 CUP ALL PURPOSE FLOUR
• 1/4 CUP CONFECTIONER'S SUGAR
• 1 CUP MILK
• 2 EGGS
• 3 TBLS BUTTER, MELTED
• 1 TSP VANILLA
• 1/4 TSP SALT
• FILLING 1/4 CUP BUTTER
• 1/4 CUP PACKED BROWN SUGAR
• 1/4 TSP GROUND CINNAMON
• 1/4 TSP GROUND NUTMEG
• 1/4 CUP LIGHT CREAM
• WHIPPED CREAM & CINNAMON

Preparation

Step 1

STIR FLOUR AND CONFECTIONER'S SUGAR INTO A MIXING BOWL. ADD MILK, EGGS, BUTTER, VANILLA AND SALT, BEAT UNTIL SMOOTH. HEAT A LIGHTLY GREASED 6 INCH SKILLET, ADD ABOUT 3 TBLS BATTER, SPREADING TO ALMOST COVER BOTTOM OF SKILLET. COOK UNTIL LIGHTLY BROWNED, TURN AND BROWN THE OTHER SIDE. REMOVE TO WIRE RACK. REPEAT WITH REMAINING BATTER (10-12), 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 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