Moist. Kids like them. Good way to use over-ripe bananas. Recipe can easily be doubled.
ready in about 40 minutes;
serves 12
You might need to buy:
- large bananas
- vanilla
- sugar
- egg
- baking soda
- baking powder
- salt
- cinnamon
- flour
- cooking spray
yummy
ready in about an hour and 10 minutes
You might need to buy:
- STREUSEL
- flour
- ground cinnamon
- salt
- firmly packed light brown sugar
- granulated sugar
- vanilla extract
- BATTER
- flour
- baking powder
- baking soda
- salt
- ground cinnamon
- freshly grated nutmeg
- granulated sugar
- eggs
- vanilla extract
- sour cream
serves 8
You might need to buy:
- butter
- flour
- milk
- sugar
- salt
- eggs
From the Lake Holm Ward Cookbook
You might need to buy:
- cream cheese
- milk
- maple syrup
You might need to buy:
- sliced bread
- eggs
- milk
- butter
- pecans
- brown sugar
Buckwheat pancakes are great, but here’s something a little more elegant: buckwheat crepes. Serve them with melted butter and cinnamon sugar.
You might need to buy:
- Milk
- Eggs
- Buckwheat flour
- White flour
- tbl Melted butter
You might need to buy:
- large egg
- chopped pecans
- sweetened flaked coconut
serves 6
You might need to buy:
- buttermilk
- eggs
- peanut oil
- Butter or extra vegetable oil for the griddle
You might need to buy:
- buckwheat flour
- whole wheat flour
- milk
- vegetable oil
- wheat germ or wheat bran
These make a great breakfast or after-school snack and are a great way to use up those bananas that have gotten a bit too ripe. Remember, if you have overripe bananas and don’t have time to bake, you can just pop them in the freezer, skins on or off. If you take the skins off, just freeze them in groups of three so you can easily pull out what you need for one batch of muffins.
You might need to buy:
- eggs
- chopped walnuts
- grated coconut