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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
½ cup brown sugar
½ cup real maple syrup
½ teaspoon cinnamon
¼ cup chopped walnuts, toasted
2 bananas, sliced
Method:
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:
¼ cup butter
½ cup chopped onion
1 cup chopped celery
½ cup chopped red bell pepper
¼ cup flour
2 cups chicken stock
Makes 2 cups
of sauce
Makes four 1½
cup servings
1 can (28 ounces) whole peeled
tomatoes, undrained
½ teaspoon salt
2 teaspoons sugar
3 tablespoons snipped fresh basil