FILLING:
1/4 c. butter
1/4 c. packed brown sugar
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 c. light cream
5 to 6 firm bananas, halved lengthwise
1 whipped cream & additional
1 cinnamon, optional

PANCAKES:
Sift flour and confectioner's sugar into a mixing bowl.
Add milk, eggs, butter, vanilla and salt; beat until smooth.
Heat a lightly greased 6-in. skillet; add about 3 tbs. batter
spreading to almost cover bottom of skillet.
Cook until lightly browned; turn and brown the other side.
Remove to a wire rack.
Repeat with remaining batter (makes 10-12 pancakes),
greasing skillet as needed.

FILLING:
For filling, melt butter in a large skillet.
Stir in brown sugar, cinnamon and nutmeg.
Stir in cream and cook until slightly thickened.
Add half of the bananas at a time to skillet;
heat for 2-3 minutes, spooning sauce over them.
Remove from the heat.
Roll a pancake around each banana half
and place on a serving platter.
Spoon sauce over pancakes.
Top with whipped cream and
a dash of cinnamon if desired. 5 servings.