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Ingredientes
- 1 c. all-purpose flour
- 1/4 c. powdered sugar
- 1 c. lowfat milk
- 2 x Large eggs
- 3 Tbsp. butter melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 c. butter
- 1/4 c. brown sugar - (packed)
- 1/4 tsp grnd cinnamon
- 1/4 tsp grnd nutmeg
- 1/4 c. light cream
- 5 x hard bananas - (to 6) halved lengthwise Sweetened whipped cream for accompaniment Additional grnd cinnamon for sprinkling
Direcciones
- Sift flour and powdered sugar into mixing bowl. Add in lowfat milk, Large eggs, butter, vanilla and salt; beat till smooth.
- Heat a lightly greased 6-inch skillet; add in about 3 Tbsp. batter, spreading to almost cover bottom of skillet. Cook till lightly browned; turn and brown the other side. Remove to wire rack. Repeat with remaining batter, greasing skillet as needed. (Makes 10 to 12 pancakes)
- Filling: Heat butter in a large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook till slightly thickened.
- Add in half of the bananas at a time in skillet; heat for 2 to 3 min, 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. Serve topped with a dollop of sweetened whipped cream and a light sprinkling of cinnamon, if you like.
- This recipe yields 5 to 6 servings.
- Description: "A special breakfast treat which's easy to make."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 5 servings | |
| Calories 441 | |
| Calories from Fat 188 | 43% |
| Total Fat 21.41g | 27% |
| Saturated Fat 12.72g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 136mg | 45% |
| Sodium 289mg | 12% |
| Potassium 433mg | 12% |
| Total Carbs 56.4g | 15% |
| Dietary Fiber 2.7g | 9% |
| Sugars 28.71g | 19% |
| Protein 8.05g | 13% |
