Ingredients
PANCAKES:1 cup all-purpose flour1/4 cup confectioners’ sugar1 cup whole milk2 large eggs3 tablespoons butter, melted1 teaspoon vanilla extract1/4 teaspoon saltFILLING:1/4 cup butter1/4 cup packed brown sugar1/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 cup half-and-half cream5 to 6 firm bananas, halved lengthwiseWhipped cream and additional cinnamon, optional
Preparation
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.
