1 cup flour
1/4 cup confectioners sugar
1 cup of milk
3 TB butter, melted
1 tsp vanilla
1/4 tsp salt
- Sift flour and confectioners’ sugar into a bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth.
- 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.
- 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.
- 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.
Recipe from Taste of Home