Hello from Rainy Louisiana. I hope you had a wonderful holiday week . We have had rain all week and look like another day with temperature in 70’s.
Today I am during some household chores and moving some furniture around so I will have the boys busy after they wake up. I have been up watching some TV this morning and this is reflected in today;s recipe: A family favorite any time of the day Lisa
Scene from Star Trek Voyager :
Actually… I was hoping for banana pancakes.
Huh, I-I-I don’t think I ever heard of ‘banana pancakes’ before.
My grandmother used to make them for me when I was a kid. It’s always put a smile on my face.
Well, then – one smile coming right up.
- 1 cup all-purpose flour, (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted, or vegetable oil
- 1 large egg
- 1 tablespoon vegetable oil
- sliced bananas
. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine). Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and add sliced bananas and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.