Banana Griddlecakes
BANANA GRIDDLECAKES
Griddlecakes
Ingredients
½ - ¾ cup milk
2 tablespoons melted butter
1 egg
1 cup white flour
2 teaspoons baking powder
2 tablespoons sugar
½ teaspoon salt
1 large banana (optional)
Method
1. Beat the milk, butter, banana, and egg lightly in a mixing bowl.
2. Mix the flour, baking powder, sugar, and salt and add them all at once to the first mixture, stirring just enough to dampen the flour.
3. Lightly butter or grease a griddle or frying pan and set over moderate heat until a few drops of cold water sprinkled on the pan form rapidly moving globules. If you wish small pancakes, drop about 2 tablespoons of the batter onto the pan, or pour about ¼ cup from a measuring cup if larger pancakes are desired.
4. Bake on the griddle until the cakes are full of bubbles on the top and the undersides are lightly browned. Turn with a spatula and brown the other sides.
5. Place finished griddlecakes on a warm plate in a 200°F (95°C) oven until you have enough to begin serving.
6. Makes approximately 16 Griddlecakes.
Banana Griddlecakes were made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe derived from The Fannie Farmer CookBook Twelfth Edition the chapter on Griddlecakes, Waffles, and Doughnuts, page 601.
The original recipe was named Griddlecakes. In this case 1 banana was added to the ingredients and the method included 1 banana mashed with the wet ingredients.
Note noted on Griddlecakes
“The amount of milk you use will determine how thick these griddlecakes or pancakes are. Start with the smaller amount suggested and add more if the batter seems too thick. Try to have the milk at room temperature before mixing and take care not to overbeat: a few lumps in the batter will do no harm. You can make lighter, fluffier griddlecakes by separating the egg, beating the white, ad folding it in last. Serve with maple syrup or honey.”
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Thank You!
Shirley-Ann Pearman
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