| Archives: | |
| Wed.11.4.2009 | Lentils Au Gratin |
| Mon.11.2.2009 | Reduced-Fat Butternut Squash Casserole |
| Wed.10.28.2009 | Roquefort Cheese Dressing |
| Mon.10.26.2009 | Healthy Omelet For A Crowd |
| Wed.10.21.2009 | Vichyssoise In A Spud |
| Mon.10.19.2009 | Oatmeal Cake With Coconut Icing |
| Wed.10.14.2009 | Banana Ginger Pancakes With Cinnamon Syrup |
| Mon.10.12.2009 | Reduced-Fat Butter Pecan Turtle Cookies |
Banana Ginger Pancakes With Cinnamon Syrup I was working on the breakfast menus for Holland America Line Caribbean cruises when I developed this recipe for pancakes with a decidedly tropical flavor range. I first tried serving them with honey, then with plain maple syrup, but I kept feeling that they lacked something. When I added cinnamon to the maple syrup, all of the fabulous Caribbean flavors blended perfectly. Another wonderful feature of these delicious pancakes is that you can make them ahead of time. Cool the pancakes to room temperature, place them in plastic baggies and freeze them. When you want to serve the pancakes, remove them from the freezer and heat them in the oven or microwave. BANANA GINGER PANCAKES WITH CINNAMON SYRUP 1 cup unbleached all-purpose flour 1 tablespoon sugar 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon salt 2 ripe bananas, mashed 1 tablespoon finely chopped fresh ginger root 1 large egg, lightly beaten 1 cup buttermilk 1 teaspoon vanilla extract 2 tablespoons butter, melted CINNAMON SYRUP: 1/2 cup pure maple syrup, warmed 1/2 teaspoon ground cinnamon 1. Combine the flour, sugar, baking powder, cinnamon, baking soda and salt in a large bowl, and mix well. 2. In another bowl, combine the mashed bananas, ginger root, egg, buttermilk, vanilla and melted butter, and mix well. 3. Add the liquid ingredients to the dry ingredients and mix just enough to moisten the dry ingredients. The mixture will be lumpy. 4. Pour the batter, 1/4 cup at a time, onto a hot skillet or griddle that has been sprayed lightly with nonstick cooking spray and wiped clean. Cook until the top of each pancake is covered with tiny bubbles and the bottom is brown. Turn and brown the other side. 5. To make the Cinnamon Syrup, combine the warmed maple syrup and cinnamon, and mix well. Drizzle 2 tablespoons over each serving. Makes 16 pancakes and 8 tablespoons of syrup. Each 2-pancake serving with 1 tablespoon of syrup contains approximately: 190 calories; 4 gm fat; 35 mg cholesterol; 268 mg sodium; 36 gm carbohydrates; 4 gm protein; 1 gm fiber. Rice gets high marks in nutrition and is applauded for its versatility the world over. My booklet "Cook It Light with Rice" contains some of my most successful rice recipes. To order, send $3 (check or money order made payable to King Features) and a stamped (61 cents), self-addressed, No. 10 envelope to Pasta, P.O. Box 536475, Orlando, FL 32853-6475. Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light Please include a stamped (61 cents), self-addressed envelope. © 2009 by King Features Syndicate Inc. |