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| Cook Time: 0 min | Prep Time: 0 min | | Yield: 6 servings | |
Ingredients:
3 cups w.w. flour or 1/2 white and 1/2 w.w.
2tsp. baking powder
2tsp. baking soda
1 tsp. salt
1/2 cup brown sugar
1/2 tsp. nutmeg
1/4 cup poppyseeds
4 eggs
2 cups milk
1 tsp. vanilla
2 bananas
Instructions:
Combine the "dry" ingredients - even the night before to save time! In my trusty blender, whirl up the "wets". Fold the "wets" into the "drys" to form an even batter - do not overmix. NOTE: batter consistancy will vary!
For pancakes: do not add all the "wets" at once in order to obtain a thick batter. I fry about 3 tbspns of batter on a non-stick griddle, turning once. Be creative on the size and "extra incredients" that you have on hand...choc.chips, toasted almonds, cocnut sunflower seeds, raisins etc.
For waffles: more milk may be required in order to obtain a more spreadable batter. Pour approx. one cup of batter onto hot/greased waffle iron. Spread with a spoon into corners. Close top of waffle iron and cook just until brown and puffy...about 1-2 min.
Serve sprinkled with powdered sugar and a generous slathering of flavoured yogurt! My kids love to dip the pancakes into the yogurt. Garnish with fresh or frozen strawberries and top with toasted almonds. Enjoy!
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Copyright © 1999 - 2004 Lanier Publishing International
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