Baked Pancake with Banana Champagne Sauce
1 cup flour
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.