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French Banana Pancakes

French Banana Pancakes




6 servings


1 hour 40 minutes

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    For the pancakes:

  • 1-1/2 cups fécule de maïs Fleischmann’s®
  • 2 c. à soupe de sucre
  • 1 c. à soupe de Poudre à pâte Fleischmann
  • 1/4 c. à thé de sel
  • 2 œufs
  • 1/3 cup butter OR margarine, melted
  • 1 tasse de babeurre
  • 1/2 c. à thé d’extrait de vanille pur
  • For the sauce:

  • 1/4 tasse de beurre
  • 1/4 tasse de cassonade
  • ¼ tasse de Crown® Lily White® ou Golden Corn Syrup
  • 1/4 c. à thé de cannelle moulue
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup half & half
  • 4 to 5 firm bananas, halved lengthwise and crosswise
  • Whipped cream for garnish


French Banana Pancakes 1x1


    For the pancakes:

  1. Stir all ingredients together and let rest for 10-15 minutes.
  2. Lightly grease a griddle or skillet with cooking spray. Heat over medium-high heat until hot. Pour 1/4 cup batter onto preheated griddle and cook to desired level of browning, about 2 to 3 minutes per side.
  3. For Sauce:

  4. Melt butter in a large skillet over medium heat.
  5. Stir in brown sugar, corn syrup, cinnamon and nutmeg until blended. Stir in half and half, and cook until slightly thickened.
  6. Add bananas to skillet; heat for 2 to 3 minutes, spooning sauce over bananas.
  7. For each serving, place 2 banana pieces on plate and spoon sauce over bananas, and pancakes, then top with a dollop of whipped cream.
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