Subject: Banana Cinnamon Pancakes
From: Unicorn (unicorn@indenial.com)
Date: Sun Nov 05 2000 - 00:40:56 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Reader Laura Soule says of today's food funny, "I found a supposedly
true food funny about one of our former presidents. I don't know if
this is true; however, it is pretty cute. Keep up the great work!"
Legend has it that President Calvin Coolidge once entertained some
friends from the country in the White House. His friends were
concerned that they display proper table manners to win the
President's respect, so they observed Coolidge very carefully and
followed his example in detail.
The meal passed smoothly, then coffee was served. Coolidge poured his
into his saucer and his guests did likewise. Then Coolidge added
sugar and cream, and the visitors did the same. Coolidge then leaned
over and gave his coffee to the cat.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
This recipe hails from Jamaica, as one might guess from the
accompanying butter rum sauce. Consider serving this dish for dessert
as well as at the breakfast table. As with all the recipes this week,
this is adapted from "All Around the World Cookbook" by Sheila Lukins,
Workman Publishing Company, 1994, available from Amazon.com at
http://www.amazon.com/exec/obidos/ASIN/1563052377/worldwiderecipes
Banana Cinnamon Pancakes
1 cup (250 ml) all-purpose flour
1+1/4 tsp (6 ml) baking powder
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) salt
1 cup (250 ml) milk
1/4 cup (60 ml) packed dark brown sugar
2 Tbs (30 ml) vegetable oil
1 egg
1 tsp (5 ml) vanilla extract
2 - 3 bananas, peeled and mashed
Combine the dry ingredients in a mixing bowl. In a separate bowl mix
together the milk, sugar, oil, egg, and vanilla extract. Add to the
dry ingredients and mix until almost smooth. Add the bananas,
stirring to combine, and allow the batter to rest for 30 minutes. For
each pancake, pour about 1/4 cup (60 ml) of the batter onto a lightly
greased non-stick skillet over moderate heat. Cook until small
bubbles form on the surface, about 1 minute. Turn the pancakes and
cook an additional 30 to 45 seconds, until golden brown. Serve with
butter rum sauce (recipe below) or syrup of your choice. Makes about
12 pancakes, to serve 3 to 4.
Butter Rum Sauce
3/4 cup (180 ml) maple syrup
2 Tbs (30 ml) butter
2 Tbs (30 ml) dark rum
Combine all ingredients in a small saucepan and heat over moderate
heat until the butter has melted. Makes 1 cup (250 ml).
This archive was generated by hypermail 2b28 : Fri Dec 01 2000 - 00:00:01 EST