Bed and Breakfast in Cape May
FRENCH BANANA PANCAKESPancakes
1 cup flour
¼ cup confectioners’ sugar
1 cup milk
2 eggs
3 tbsp. butter, melted
1 tsp. vanilla extract
¼ tsp. saltFilling
¼ cup butter
1/4 cup packed brown sugar
¼ tsp. ground cinnamon
¼ tsp. ground nutmeg
¼ cup light cream
5-6 firm bananas, halved lengthwise
Whipped cream and add’l cinnamon, optionalSift flour and confectioners’ sugar into a mixing bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased 6-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, 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.
Yield: 5-6 servings
