Pancakes:
1 C flour
2 T sugar
1 C milk
2 eggs
3T melted butter
1 t vanilla
1/4 t salt
Filling:
1/4 C butter
1/4 C brown sugar
1/4 t cinnamon
1/4 t nutmeg
1/4 C milk
4-5 firm bananas, cut in half, the split in thirds.
whipped cream (optional for topping)
Sift flour and sugar into mixing bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth. Heat a lightly greased 6" skillet; add about 3 T batter, spreading to almost cover the bottom of the skillet. Cook until lightly browned; turn over. Makes 10-12 pancakes. Grease skillet as needed.
FOR FILLING: Melt butter in saucepan. Stir in brown sugar, cinnamon and nutmeg. Stiry in cream and cook until slightly thickened. Add bananas a few at a time and spoon sauce over them. Place one banana in each pancake and roll up. Top with whipped cream if desired. 5-6 servings.
