- Sift flour and sugar into a mixing bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased inch skillet; add about 3 tbsp. 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 (makes 10 - 12 pancakes), 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, spoon 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.
- 5 - 6 servings
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