French Banana Pancakes

These French Banana Pancakes are a delightful twist on the classic morning stack, featuring thin, tender crepes that are soft enough to wrap around a luscious filling. The batter is enriched with light cream and eggs, creating a delicate texture that cooks up in minutes. The star of the show is the warm banana filling, sliced firm bananas sauted in butter and dusted with aromatic cinnamon and nutmeg. This dish offers a perfect balance of sweet fruit and subtle spice, making it an ideal choice for a leisurely weekend brunch or a special treat for the family. Its simple to prepare using pantry staples yet feels elegant enough for guests.

Cuisine: French

Courses: Breakfast

Difficulty: Intermediate

Servings: 4

Calories: 179.6

Dietary: Vegetarian

Description

These French Banana Pancakes are a delightful twist on the classic morning stack, featuring thin, tender crepes that are soft enough to wrap around a luscious filling. The batter is enriched with light cream and eggs, creating a delicate texture that cooks up in minutes. The star of the show is the warm banana filling, sliced firm bananas sauted in butter and dusted with aromatic cinnamon and nutmeg. This dish offers a perfect balance of sweet fruit and subtle spice, making it an ideal choice for a leisurely weekend brunch or a special treat for the family. Its simple to prepare using pantry staples yet feels elegant enough for guests.

Ingredients

1 cup All-purpose flour
1/4 cup Packed brown sugar
1/4 cup Confectioners' sugar
1/4 teaspoon Ground cinnamon
1 cup Milk
1/4 teaspoon Ground nutmeg
2 ea Eggs
1/4 cup Light cream
3 tablespoon Butter or margarine, divided
6 ea Bananas, firm, halved and sliced
1 teaspoon Vanilla extract
1/4 teaspoon Salt

Directions

1
Whisk together the flour, brown sugar, confectioners' sugar, cinnamon, nutmeg, and salt in a large bowl.
2
Add the milk, eggs, light cream, and vanilla extract to the dry ingredients; beat until the batter is smooth and free of lumps.
3
Heat a lightly greased 6-inch skillet over medium heat.
4
Pour about 3 tablespoons of batter into the skillet, tilting to spread it evenly to almost cover the bottom.
5
Cook until the edges begin to curl and the bottom is lightly browned, about 1 to 2 minutes.
6
Flip the pancake and cook the other side until just set and lightly browned.
7
Transfer the cooked pancake to a wire rack or plate and repeat with the remaining batter.
8
In a separate small pan, melt the remaining butter over medium heat.
9
Add the sliced bananas and saut for 2-3 minutes until softened and lightly caramelized.
10
Place a portion of the warm banana filling onto each pancake, fold or roll as desired, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 179.6kcal

% Daily Value *
Total Fat 5.8g9%
Saturated Fat 1.9g10%
Cholesterol 75.1mg26%
Sodium 81.1mg4%
Total Carbohydrate 25.7g9%
Dietary Fiber 0.6g3%
Sugars 7.5g
Protein 5.8g12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use firm bananas so they hold their shape during sauting. If you prefer a softer filling, mash the bananas slightly after cooking.

You can substitute the light cream with additional milk or buttermilk for a tangier flavor.

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or toaster oven before serving.

Garnish with a dollop of whipped cream or a drizzle of honey for extra sweetness.

Keywords: french pancakes, banana crepes, breakfast ideas, cinnamon filling, easy brunch, sweet pancakes, crepe recipe, weekend breakfast, banana dessert, family meal, vegetarian breakfast, quick cooking

Read it online: https://www.chefs-mate.com/recipe/french-banana-pancakes/