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1
For the batter: In a large bowl, whisk together the milk, eggs, 2 tablespoons melted butter and vanilla.
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2
In another bowl, whisk together the flour, sugar and salt.
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3
Combine the dry ingredients into the wet ingredients, whisking out any lumps.
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4
Let the batter rest for a few minutes while you prepare the fillings.
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5
(Batter can be covered and refrigerated for up to 24 hours, but it may need to be thinned a bit.)
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6
For the fillings: Mix together 1 cup cherry pie filling and the cream cheese; cover and refrigerate until ready to serve.
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7
Put the remaining cherry pie filling into a serving bowl.
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8
When ready to serve, slice the bananas and put them into a bowl; put the chocolate spread into another bowl.
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9
For the pancakes: Grease the pan with a bit of the melted butter.
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10
Pour a scant 1/4 cup of batter into the pan, swirling the pan to coat it evenly.
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11
When the top looks dry and bubbles and the edges are lightly browned, 45 seconds to 1 minute, flip the pancake over and cook for an additional 15 to 20 seconds.
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12
(The first pancake may not turn out perfect so don't worry if it does not work, eat it as a snack.)
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13
Place the pancake onto a plate and continue cooking the remaining batter in the 1/4 cup increments, brushing the pan with melted butter as needed.
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14
Stack the pancakes on top of each other and set aside covered with foil until ready to serve.
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15
(Pancakes can be covered and refrigerated for up to 24 hours.
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16
Pancakes can be placed between layers of wax paper, wrapped in plastic and frozen for up to a month.
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17
Thaw overnight in the refrigerator before using.)
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18
To serve: Put the pancakes out along with the bowls of fillings.
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19
Fill a pancake with a dollop of 1 of the fillings fold it in half and roll it up like a cigar.
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20
Garnish with a dollop of the remaining cherry pie filling or sprinkle with a bit of the powdered sugar.
