Best French Banana Pancakes Recipes
FRENCH BANANA PANCAKES
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
Time 40m
Yield 6 servings.
Number Of Ingredients 16
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.
FRENCH BANANA PANCAKES
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.
Provided by Baby Chevelle
Categories Breakfast
Time 15m
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 490.6, Fat 22.9, SaturatedFat 13.6, Cholesterol 142.1, Sodium 293.6, Carbohydrate 65.8, Fiber 3.8, Sugar 31.3, Protein 8.5
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