Tempo di cottura: 15 minutes Porzioni: 4
1 ripe banana
2 cups self-rising flour
2 pinch : salt
2 teaspoons sugar
2/3 cup milk
3/4 cup hulled and cleaned strawberries
2 teaspoons lemon juice
1/2 cup powdered sugar
1 can whipped cream
HELLO FROM THE ARMSTRONG MANSION
I am so excited to share a wonderful recipe with you! My name is Judy Savage and I have been the innkeeper at Armstrong Mansion in Salt Lake City for 10 years. Before moving into the Mansion I spent several years running a small motel and restaurant and raised 9 children, don't know which of these demanded more on my cooking prowess :) If you asked my children you would find that pancakes were a staple in the morning.
Mix: banana 1 cup flour, pinch of salt, sugar, 1 egg and one cup of milk and set aside in bowl
Mix: Blended strawberries, 1 cup flour, pinch of salt, 1 egg, 1/3 cup milk, 1 teaspoon sugar
Pour both by spoonfuls of batter on a nonstick griddle, lightly heated and lightly oiled, keeping well apart.
Serve topped with whipped cream and fresh cut bananas and strawberries
During the years I have found a few helpful hints on producing a great pancake. I would like to share some of those with you.
1. Erma Brombeck once said "I wish children were more like pancakes, if the first one does not turn out you can throw it away."
2. Make sure the griddle is not too hot, you will turn out a cake that is runny in the middle and crusty on the outside.
3. Use a good not stick griddle and use less or no oil.
4. Resist the impulse to smash or spread the dough on the griddle and watch for bubbles on the surface (which might mean that the bottom is done, dough is too thin or the griddle is too hot).
5. A good standard pancake recipe cannot be duplicated by a pancake mix off the store shelf. Your guests will know the difference and will not be impressed with your cooking skills or your best use of time, because a scratch recipe is as easy and as is just as fast.