| 1-1/2
cups all-purpose flour
2
tablespoons sugar
3
teaspoons baking
powder
pinch
salt
1
large egg
1-1/4
cups milk
1/4
cup vegetable oil or melted butter (margarine)
1 banana,
mashed
1/3
cup ground walnuts
Sauce:
1-1/2
cup raspberries
or blueberries
1/3
cup granulated sugar
1
cup water
1/4
teaspoon lemon zest |
-
In a large bowl, mix flour,
sugar, baking powder, and salt.
-
In a medium bowl, beat egg slightly;
stir in milk, mashed banana and oil or melted butter.
-
Add moist mixture to the flour
mixture and stir just until flour is moistened. Stir in walnuts.
-
Lightly grease a griddle
or skillet with oil and heat over medium high heat until a drop of cold
water will dance across the griddle (about 1 to 2 minutes).
-
Pour 1/4 cup of batter onto
the hot griddle or skillet. Cook until the edges of the pancakes
bubble and burst.
-
Turn over with spatula and cook
until underside is golden brown.
-
Serve right away with warm sauce
or place on a heated platter to keep warm.
Sauce:
-
In a medium size saucepan, mash
the blueberries or raspberries with the sugar. Add the water and
lemon zest. Cover and simmer for about 15 minutes. Strain and return to
pan. Simmer until slightly thickened.
|
