Sunday, 10 May 2009
Zimbabwe Banana Pancakes
A different and easy way to serve bananas as a dessert. very good after a light meal.
4 bananas 1 cup brandy 1 cup pancake mix - made of three eggs, one cup flour, two teaspoons baking powder, one cup milk, pinch of salt and three teaspoons of sugar - put all together in a food processor and process until smooth. 1/4 inch cooking oil 1/2 cup soft bread crumbs 3 tablespoons melted butter 4 tablespoons sugar 1 teaspoon ground ginger In a 1-pint bowl: cut 4 bananas (peeled) in ½-inch slices.
Add ½ cup brandy and marinate for ½ hour. Make up the pancake batter and drain the bananas.
Place the drained liquid into the pancake batter.
Add bananas to the batter and stir thoroughly. In a medium frying pan heat ¼ 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 bowl: Combine ½ cup soft bread crumbs made by grating fresh bread, 3 Tbs. melted butter, 4 Tbs. sugar and 1 tsp. ground ginger.
Place 3 or 4 peasant pancakes on dessert plates.
Sprinkle 1 to 2 Tbs. crumb mixture over the pancakes.
Crystallized ginger may be used instead of ground ginger, in which case use 2 Tbs. sugar and 2 Tbs. crystallized ginger, minced finely.
Garnish with extra bananas, crystallized ginger berries in season, or other complimentary fruit - I like to use the kumquats I preserve each year.