Instructions: Sift flour and powdered sugar into mixing bowl. Add milk, eggs, butter, vanilla and salt; beat until smooth.

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: 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 in skillet; heat for 2 to 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. Serve topped with a dollop of sweetened whipped cream and a light sprinkling of cinnamon, if desired.

This recipe yields 5 to 6 servings.

Description: "A special breakfast treat thats easy to make."

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