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French Banana Pancakes



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French Banana Pancakes

1 cup all-purpose flour
1/4 cup confectioner's sugar
1 cup milk
2 eggs
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 light cream
5 to 6 firm bananas, halved lengthwise

Whipped cream, additional cinnamon

Sift the flour and confectioner's sugar into a mixing bowl. Add the milk,
eggs, butter, vanilla and salt; beat until smooth.
Heat a lightly greased 6-inch skillet; add abut 3 tablespoon batter, spreading
to almost cover the bottom of the skillet. Cook until lightly browned; turn
and brown the other side. Remove to a wire rack. Repeat with remaining batter (makes 10 to 12 pancakes), greasing skillet as needed.
For filling, melt butter in a large skillet. Stir in the brown sugar, cinnamon
and nutmeg. Stir in cream and cook until slightly thickened. Add half of the
bananas at a time to the skillet; heat for 2 to 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. Yield: 5 to 6 servings.

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