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
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Shirley-Ann Pearman
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