Banana & Lemon Pancakes

These aren’t your thick, fluffy Sunday morning pancakes.

These are thin, golden crepes wrapped around sliced bananas that have been tumbled in a spiced mixture of lemon juice, nutmeg, cinnamon, and sugar.

The lemon keeps the bananas bright and stops them from browning, while the warm spices make every bite smell like a holiday morning.

Brush each crepe with melted margarine, fold it around the filling, and hit it with a generous dusting of powdered sugar and a squeeze of fresh lemon.

Pro Tips

• Use ripe but firm bananas. Overripe ones will turn to mush once they hit the warm crepe.
• Toss the banana slices gently in the lemon-spice mixture so they stay in neat rounds instead of falling apart.
• Fry the crepes over medium heat. Too hot and they burn before you can flip them. Too low and they turn rubbery.
• Assemble and serve right away. These don’t hold well since the crepes get soggy as they sit.