Monday, January 11, 2016


As I have said before here on my blog, we often eat breakfast for dinner. Last week when I wanted some pancakes for dinner, I used this recipe Judy Witkowski from Kennesaw, GA submitted to a Beta Sigma Phi cookbook called Let's Party. It is interesting because she said they were good for breakfast, lunch, or dinner. 

The recipe made plenty. I just cooked up all of the batter and put the extra pancakes in the refrigerator and we enjoyed them for breakfast (2 different mornings). They are so light and delicate tasting - guess that is from the whipped egg white.


1       cup all-purpose flour
2      teaspoons baking powder
1/2   teaspoon baking soda
2      tablespoons sugar
1/2   teaspoon salt
1/8   teaspoon cinnamon
1       cup mashed bananas
2      teaspoons lemon juice
1       egg, separated
1/2   cup sour cream
1/2   cup milk
1       teaspoon vanilla extract
3      tablespoons melted unsalted butter or margarine (I did use canola oil instead)

Mix the flour, baking powder, baking soda, sugar, salt, and cinnamon in a large bowl.

Combine the bananas, lemon juice, egg yolk, sour creak, milk, vanilla, and butter (or oil) and mix well.

Add to the dry ingredients, stirring just unil moistened.

Beat the egg white in a mixer bowl until soft peaks form.

Fold into the batter, being careful not to over mix.

Pour onto a hot lightly greased griddle. Bake until bubbles appear on the surface and the underside is golden brown. Turn (flip) the pancake over. Bake until golden brown.

Serve warm with syrup.

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