Pancake:

1 cup flour

6 eggs

1 cup milk

1/2 teaspoons salt

Preheat oven 400*. Place ramekins in oven for 5 minutes. Remove ramekins and butter/spray thoroughly. Blend ingredients in blender and pour in ramekins. Bake 18-20 minutes.

Banana Champagne Sauce:

While pancake bakes, melt 1 stick of butter with 1/2 cup of brown sugar in a saute pan.  Slice 2 bananas and briefly saute for 2 minutes in butter mixture.  Remove banana slices with a slotted spoon and set aside.  Slowly pour 1 to 2 cups of champagne in to the butter mixture.  Bring to boil and let simmer so it reduces and thickens.  If needed, add a few pats of butter to thicken sauce and return banana slices.  Pour over baked pancake and serve immediately.