Recipe by Baby Chevelle
Looking for a fabulous new breakfast? This is it, very easy to fix, and makes a wonderful presentation when serving. Great for any day of the week, or makes an impression on guests. They taste as yummy as they look. I started making these about 15 years ago when my son was in middle school. After sleepovers, the other boys would be so impressed with breakfast, and would beg their moms to get the recipe. The great thing was, this recipe is easy enough for that age group to make themselves. Hope you try it, we love it. This is a Taste of Home recipe.
- 1 cup flour
- 1⁄4 cup confectioners' sugar
- 1 cup milk
- 2 eggs
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon salt
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1⁄4 cup packed brown sugar
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 cup light cream
- 5 -6 firm bananas, halved lengthwise
- whipped cream (optional)
- additional cinnamon (optional)
Directions See How It's Made
- Sift flour and confectioners' sugar into a mixing bowl.
- Add milk, eggs, butter, vanilla and salt. beat until smooth.
- Heat a lightly greased 6in. 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, 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 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 a dash of cinnamon if desired.