Spoon ¼ cup batter per pancake onto lightly greased nonstick griddle or skillet over medium heat. When bubbles form on top of pancakes and edges set, turn and brown on other side for about two minutes or until golden brown. Remove and keep warm for serving. Serve with Banana Walnut Sauce (below) or desired topping.
Banana Walnut Sauce
Ingredients: ¼ cup butter
½cup brown sugar
½cup real maple syrup
½teaspoon cinnamon
¼cup chopped walnuts, toasted 2 bananas, sliced
Method:
Makes 2 cups of sauce
For sauce, melt butter and brown sugar in saucepan over medium heat, stirring occasionally. Stir in maple syrup, cinnamon, walnuts and banana. Cook and stir over medium heat until mixture boils; continue for two more minutes. Remove from heat to serve.
Tomato Basil Soup
with Parmesan Croutons
Ingredients: | Makes four 1½ |
cup servings | |
¼ cup butter | 1 can (28 ounces) whole peeled |
½ cup chopped onion | tomatoes, undrained |
1 cup chopped celery | ½ teaspoon salt |
½ cup chopped red bell pepper | 2 teaspoons sugar |
¼ cup flour | 3 tablespoons snipped fresh basil |
2 cups chicken stock |
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