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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.



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Cook Time: 5 minPrep Time: 15 min
Yield: 6 servingsInactive Prep Time: 10 min

Ingredients:
Ingredients:
2 ½ cups all-purpose flour
1 tablespoon wheat germ
1 tablespoon Baking powder
1 teas. Baking soda
½ teas. Salt
¼ cup molasses
2 cups buttermilk
2 large eggs
½ cup raisins
½ cup walnuts, finely chopped
3/4 cup fresh blueberries
3 tablespoons melted butter
2 small to medium bananas sliced in ¼ inch thick, round slices


Instructions:
Mix eggs, buttermilk, molasses, and melted butter together until well mixed. Add dry ingredients all at once and mix until just blended. Do not over mix. Add raisins, walnuts and blueberries and stir carefully not to crush blueberries. Heat a non-stick griddle or large non-stick frying pan until water drops sizzle and jump on the pan. Drop about 1/3 cup of batter on griddle and add about 3 to 4 slices of banana, laying them flat into batter of each pancake. Turn when bubbles form on pancakes and edges begin to brown. Bake about two to three minutes on each side. Serve these healthy pancakes with blueberry preserves or berry jam or syrup. Serves four to six people.



Notes:
Comstock miner's liked to bake their flour into pancakes rather than trying to make bread at the high Virginia City elevations. We are sure they would have loved this special combination.



 

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