Wednesday, March 5, 2014

Banana Griddlecakes

Banana Griddlecakes
Makes 12 (4-inch) Griddlecakes


1 cup sifted all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
2 tablespoons sugar
1 egg
1 cup milk
1 teaspoon lemon juice
3 tablespoons butter or margarine, melted
1 cup mashed banana


1.                  Sift flour with baking powder, salt, nutmeg and sugar into medium bowl.
2.                  With rotary beat, beat egg.  Add milk and butter; beat until well mixed.
3.                  Pour into dry ingredients; beat only until combined - batter will be lumpy.
4.                  Add to batter banana and lemon juice.
5.                  Meanwhile, slowly heat griddle or heavy skillet.  To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
6.                  Use about ¼ cup batter for each griddlecake; cook until bubbles form on surface and edges become dry.  Turn; cook 2 minutes longer, or until nicely browned on underside.  Serve with whipped butter.
7.                  Serve with whipped butter and Hot Maple Syrup.

Banana Griddlecakes were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from McCall’s Cookbook an edition within 1940 and 1950; and the chapter on Pancakes and Waffles.  

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Thank You!
Shirley-Ann Pearman

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