From the Kitchen of Some French-Polish Dude
Pancakes:
1 c. all-purpose flour
� c. confectioners� sugar
1 c. milk
2 eggs
3 T. butter or margarine, melted
1 tsp. vanilla extract
� tsp. salt
Filling:
� c. butter or margarine
� c. packed brown sugar
� tsp. ground cinnamon
� tsp. ground nutmeg
� c. light cream
5 to 6 firm bananas, halved lengthwise
Whipped cream and additional cinnamon, optional
Sift 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 T. 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