Friday, November 20th 2009

Peasant Pancakes

4 bananas
1/2 cup apricot liqueur
1 cup pancake mix
1/4 inch cooking oil
1/2 cup soft bread crumbs
3 Tbsp melted butter
4 Tbsp sugar
1 tsp. ground ginger

In a 1-pint bowl: cut 4 bananas (peeled) in 1/2-inch slices. Add 1/2 cup apricot liqueur and marinate for 1/2 hour. In a 1-quart bowl: place 1 cup pancake mix following package directions to makea thick pancake batter using the above liqueur drained from thebananas as part of the liquid. Add bananas to the batter and stir thoroughly. In a 9-inch skillet: heat < inch cooking oil. Drop the mixture by tablespoonfuls (2 or 3 pieces of banana in each spoon) into the hot fat until golden brown on both sides. In a 1-pint bowl: Combine 1/2 cup soft bread crumbs made by grating fresh bread,3 Tbsp melted butter, 4 Tbs. sugar and 1 tsp. ground ginger. Place3 or 4 peasant pancakes on dessert plates. Sprinkle 1 to 2 Tbspcrumb mixture over the pancakes.

Note: Crystallized ginger may be used instead of ground ginger, in which case use 2 Tbsp sugar and 2 Tbsp crystallized ginger, mincedfinely.

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