Weekend Special: Banana-stuffed Pancakes
Wednesday, March 30, 2011 Move over IHOP!
Last weekend, I woke up in the mood for something warm and sweet. I had some very ripe bananas on the kitchen counter. Knowing that my boys LOVE pancakes, I set out to make it just a bit more special.
First, I thinned my pancake batter with a bit more milk than usual because I intended on rolling them up around a filling. Thinner works better, but I wanted more than a crepe.
In a small skillet, I melted 4 tablespoons of butter. Slice two bananas, and add them to the sizzling butter.
Let it cook for 3-4 minutes while you're making pancakes.
Add three tablespoons of brown sugar and 1/2 teaspoon of vanilla to the bananas. Continue to cook for 1-2 more minutes.
To serve, I spooned the warm bananas down the center of a thin pancake and rolled it up. Then I drizzled it with a bit of the warm, buttery sauce from the pan and finished up with a dollop of whipped cream.
Yum!
No syrup needed, thank you!
It's a quick treat to whip up for a leisurely weekend breakfast. I hope you'll try it and let me know what you think!
Keep lovin' and keep cookin'.
