French Banana Pancakes Recipes
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
FLUFFY BANANA PANCAKES
I love to make pancakes for my family on Saturday mornings. Since we often have ripe bananas, I decided to add them to a batch of pancake batter. The results were delicious!-Lori Stevens, Riverton, Utah
Provided by Taste of Home
Time 30m
Yield 7 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 7 ingredients. In another bowl, whisk eggs, buttermilk, oil and vanilla until blended. Add to dry ingredients, stirring just until moistened. Fold in banana and walnuts., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Cook until bubbles begin to form on top and bottoms are golden brown. Turn; cook until second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place 2 pancakes on a microwave-safe plate and microwave on high for 40-50 seconds or until heated through.
Nutrition Facts : Calories 283 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 503mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
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