Banana Griddlecakes
Makes 12 (4-inch) Griddlecakes
Ingredients
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
Method
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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Shirley-Ann Pearman
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