Best Festive French Pancakes Recipes

FRENCH PANCAKES

French Pancakes image

My Grandma used to make these. We used to top them with homemade jam or jelly or just plain butter and then roll them up and eat them. I could eat about a hundred of them.

Provided by AnneMeansGrace

Categories Breakfast

Time 30m

Yield 8 7 inch pancakes, 8 serving(s)

Number Of Ingredients 5

Ingredients

1 cup sifted flour
3 eggs
1 1/2 cups milk
1/2 teaspoon salt
1 tablespoon butter, melted

Steps:

Put all ingredients into a blender, cover and process or mix until smooth.
Heat a small frying pan, brush with butter and pour in enough batter to cover the bottom.
tip pan in order to spread batter thin and evenly.
Brown on one side.
When top is set, turn pancake.
Keep in warm oven before serving.

Nutrition Facts : Calories 125.7, Fat 5, SaturatedFat 2.6, Cholesterol 80, Sodium 207.4, Carbohydrate 14.2, Fiber 0.4, Sugar 0.1, Protein 5.5

FRENCH BANANA PANCAKES

French Banana Pancakes image

These pancakes are a real breakfast favorite in our family. Even our 8- and 10-year-old daughters make them all by themselves when they have friends spend the night. Now their friends' mothers are asking for the recipe! -Cheryl Sowers, Bakersfield, California

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

PANCAKES:
1 cup all-purpose flour
1/4 cup confectioners' sugar
1 cup whole milk
2 large eggs
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
FILLING:
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup half-and-half cream
5 to 6 firm bananas, halved lengthwise
Whipped cream and additional cinnamon, optional

Steps:

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.

Nutrition Facts : Calories 403 calories, Fat 18g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 284mg sodium, Carbohydrate 55g carbohydrate (35g sugars, Fiber 3g fiber), Protein 7g protein.