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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
135
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Re: Haved you tried yet these BANANA-GINGER PANCAKES WITH CINNAMON SYRUP
Posted:
Oct 14, 2009 6:13 PM
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I guess everyone is in a state of aaaaaaaaaaaah mmmmmmmmm over these BANANA-GINGER PANCAKES WITH CINNAMON SYRUP?.
Have you tried them yet to?.
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Posts:
135
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Re: Haved you tried yet these BANANA-GINGER PANCAKES WITH CINNAMON SYRUP
Posted:
Oct 13, 2009 10:17 PM
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Their better then you would get at iHOP.
Count on that.
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Posts:
135
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Haved you tried yet these BANANA-GINGER PANCAKES WITH CINNAMON SYRUP
Posted:
Oct 13, 2009 9:35 PM
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Here's a great one on the breakfast menus for Holland America Line Caribbean cruises a recipe for pancakes with a decidedly tropical flavor range. 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.
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