Source:Cheryl Searls. Madison, WI. December 2002
Makes 4 servings, about 12 medium (5" diameter) pancakes.
Preparation time: 20 minutes
Tips: cakes are thin and tender.
Mississippi Pancakes
with Banana Topping
Ingredients
Preparation
2 whole eggs
1 cup milk
2 tablespoons vegetable oil
3 tablespoons butter, melted
1 1/4 cups all-purpose flour
3 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1. Place a nonstick griddle or a skillet over medium heat. In a large bowl, beat eggs until light and foamy. Add milk, oil and butter. In another bowl, sift together dry ingredients, then beat them into the liquid ingredients with a wire whisk.
2. When skillet is hot, pour in about ¼ cup batter for each pancake, or enough to make a 4" round, leaving space between. Flip when batter bubbles. Continue cooking for about a minute.
Serve immediately.
Haydee's Microwave Bananas:
1. Place bananas in a ceramic bowl with all other ingredients. Do not mix.
2. Microwave on high for 1 to 2 minutes.
3. Spoon on top of pancakes.
NOTES: Comments from a recipe reviewer magazine writer: "we whisked together the ingredients and noticed that the batter was far more velvety than any we had made. The resulting pancakes were thick, airy and light, and tasted truly homemade, like fresh baked bread or biscuits."
1) One recipe makes about 12 pancakes, enough for 4 servings.
2) Recipe may be cut in half.
Haydee's Microwave Banana topping:
2 very ripe soft bananas, peeled and sliced lengthwise
2 tablespoons unsalted butter
2 heaping tablespoons brown sugar
1/4 teaspoon cinnamon
