BANANA FRITTERS!
Ingredients:
6 well-ripened bananas
4 oz. rice or wheat flour
2 oz. sugar dissolved in 4 tablespoons water
1/2 to 1 level teaspoon nutmeg
Fat for frying
INSTRUCTIONS:
Mash bananas with a fork or use a blender to make pulp; add the flour, sugar dissolved in water, and nutmeg. Add water, if needed, to make batter of pancake consistency. Mix well and fry like pancakes in an oiled fry pan until golden brown. This recipe should make 24 pancakes.
If wanted, cut the recipe in half or, while frying, add chocolate chips, cut up fruit, ect.
4 oz. rice or wheat flour
2 oz. sugar dissolved in 4 tablespoons water
1/2 to 1 level teaspoon nutmeg
Fat for frying
INSTRUCTIONS:
Mash bananas with a fork or use a blender to make pulp; add the flour, sugar dissolved in water, and nutmeg. Add water, if needed, to make batter of pancake consistency. Mix well and fry like pancakes in an oiled fry pan until golden brown. This recipe should make 24 pancakes.
If wanted, cut the recipe in half or, while frying, add chocolate chips, cut up fruit, ect.
Laxoox!
Ingredients:
2 cups all-purpose flour
1/4 cup wheat flour
1/4 cup millet flour (aacceptable substitutes include rice flour or sorghum flour)
1 1/2 tsp yeast
1 tsp salt
1 tsp sugar
2 1/2 cups water
Directions:
1. Add flour to a large bowl.
2. Sprinkle on the yeast
3. A pretty dusting of sugar
4. Scoop of salt
5. Splash on some water.
6. Give everything a good whisk. Cover and …
a) refrigerate overnight
b) let sit on the counter for a few hours
It is ready when it looks like bubbly – frothy even.
NOTE: if the mixture has separated just stir it back together.
7. Heat up a good pan over medium for 5 minutes. I suggest using either stainless steel or cast iron. You could use non-stick, but don’t preheat it empty. I hear that kills canaries. Seriously.
8. Next, evenly coat the pan with a little oil.
9. Add a ladle-full of batter and, using the back of the ladle, spread it around until it is about 1/4″ thick.
10. Cook gently until bubbles form and the surface dries out.
2 cups all-purpose flour
1/4 cup wheat flour
1/4 cup millet flour (aacceptable substitutes include rice flour or sorghum flour)
1 1/2 tsp yeast
1 tsp salt
1 tsp sugar
2 1/2 cups water
Directions:
1. Add flour to a large bowl.
2. Sprinkle on the yeast
3. A pretty dusting of sugar
4. Scoop of salt
5. Splash on some water.
6. Give everything a good whisk. Cover and …
a) refrigerate overnight
b) let sit on the counter for a few hours
It is ready when it looks like bubbly – frothy even.
NOTE: if the mixture has separated just stir it back together.
7. Heat up a good pan over medium for 5 minutes. I suggest using either stainless steel or cast iron. You could use non-stick, but don’t preheat it empty. I hear that kills canaries. Seriously.
8. Next, evenly coat the pan with a little oil.
9. Add a ladle-full of batter and, using the back of the ladle, spread it around until it is about 1/4″ thick.
10. Cook gently until bubbles form and the surface dries out.