Banana and Pear Rum Rolled Pancakes

One of of breakfast creations I submmited for my families recipe book that my aunt is creating,

Banana and Pear Rum Rolled Pancakes

(2 parts)

Thin Pancakes

1 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 tsp. salt (optional)
1 splash vanilla extract (optional)
1 egg
1 1/2 cups skim milk (healthy)
1 tablespoon cooking oil
Butter for greasing frying pan

Mix all the ingredients in a large bowl until everything is blended.
Pour the mixture in medium heated buttered fry pan.
The goal is to make thin crepe-like pancakes aprox. 8” in diameter.
Make as many as the batter will allow. Should be enough for 2-3 people.
Set aside pancakes on a covered plate.

Banana Pear Filling

3 ripe bananas
2 medium ripe pears
1/4 cup of brown sugar (can be adjusted for sweet or tart filling)
1 ounce of any kind of Rum (optional – careful of high temperatures when using alcohol over the stove)
1/2 cup of butter

Slice the bananas and pears in strips.
Begin melting butter in deep frying pan.
Add in rest of ingredients and stir gently.
Cook at low temperature for 10 minutes or until pears have softened.

The grand finalé (assembly)

Place each thin pancake on a plate,
Put a couple spoonfuls of the filling in a diagonal line across the middle.
Wrap each one up like a burrito. Serve 2 – 3 rolled pancakes per person with real maple syrup.