Banana Leaves
Photographic Print
Welebny, Florene
Buy at AllPosters.com

La Belle Cuisine - More Breakfast Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

French Banana Pancakes

Shop Barefoot Contessa Pantry

“I am convinced that the Muses and the Graces never
thought of having breakfast anywhere but bed.”
~ Mary Arnum

Recipe of the Day Categories:

   Recipe Home

   Recipe Index 

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

All-Clad® Nonstick Round Griddle

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Banana Flower and Lizard, Jardin de Balata, FWI
Photographic Print
Bibikow, Walter
Buy at AllPosters.com
 

La Belle Cuisine

French Banana Pancakes

Pancakes:
1 cup all-purpose flour
1/4 cup confectioner's sugar
1 cup milk
2 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 light cream
5 to 6 firm bananas, halved lengthwise

Whipped cream, additional cinnamon

Sift the flour and confectioner's sugar into a mixing bowl. Add the milk,
eggs, butter, vanilla and salt; beat until smooth.
Heat a lightly greased 6-inch skillet; add abut 3 tablespoon batter, spreading
to almost cover the bottom of the skillet. Cook until lightly browned; turn
and brown the other side. Remove to a wire rack. Repeat with remaining batter (makes 10 to 12 pancakes), greasing skillet as needed.
For filling, melt butter in a large skillet. Stir in the brown sugar, cinnamon
and nutmeg. Stir in cream and cook until slightly thickened. Add half of the
bananas at a time to the skillet; heat for 2 to 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. Yield: 5 to 6 servings.

Featured Archive Recipes:
Apple and Cranberry Puffed Pancake
Apple, Raisin and Cinnamon Pancakes
Apple Waffles with Apple Cider Syrup
German Apple Pancake Zell's
Pumpkin Pancakes
Sourdough Pancakes

Index - Breakfast Recipe Archives
Yummy Muffin Recipes!
Daily Recipe Index
Recipe Archives Index
Recipe Search