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A special breakfast treat that's easy to make.

French Banana Pancakes

Pancakes:

1 cup all-purpose flour

1/4 cup powdered sugar

1 cup milk

2 large eggs

3 tablespoons butter, melted

1 teaspoon vanilla extract

1/4 teaspoon salt

1. Sift flour and powdered sugar into mixing bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth.
2. Heat a lightly greased 6-inch skillet; add about 3 tablespoons batter, spreading to almost cover bottom of skillet. Cook until 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:

1/4 cup butter

1/4 cup brown sugar, packed

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup light cream

5 to 6 firm bananas, halved lengthwise

Sweetened whipped cream for accompaniment(optional)

Additional ground cinnamon for sprinkling (optional)

1. Melt butter in a large skillet. Stir in brown sugar, cinnamon and nutmeg. Stir in cream and cook until slightly thickened.
2. Add half of the bananas at a time in skillet; heat for 2 to 3 minutes, spooning sauce over them. Remove from the heat.
3. 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 desired.

Makes 5 to 6 servings.