BATTER
3 eggs,large
1 cup flour,all-purpose,sifted
3 tsp baking powder
1/2 cup milk,low-fat
2 tbsp vegetable oil
2 bananas,large,ripe,mashed
TOPPING
1 banana,sliced
1 honey,warmed
1 maple syrup,warmed
1/4 cup pecans,chopped
Directions
According to NBC sportscaster Ahmad Rashad, men and women behave very
differently in the kitchen. "When men cook, it usually looks like a
disaster area," says the former Minnesota Viking. "And there's no
rhyme or reason to what they make. My father sometimes cooked chicken
for breakfast. And when he cooked, everything came out six times
bigger than when Mom cooked."
Rashad's father prepared banana pancakes for him when he was a little
boy, back in Tacoma, Washington. Washad, in turn, makes them for his
5-year-old daughter, Condola Phylea. On Super Bowl Sunday, he
promises, she'll be starting off her day with a short stack.
1. In a mixing bowl, using a hand or electric mixer, beat eggs for 2
minutes until frothy. Add flour, baking powder, milk and oil. Stir in
bananas.
2. On a hot griddle, pour 1/4 cup batter for each pancake. Cook until
edges become dry, about 2 minues per side. Top with banana slices.
Drizzle with honey or maple syrup and sprinkle with pecans.
Servings: 8 servings
Ahmad Rashad's Banana Pancakes Recipe brought to you by Recipe Ideas
Categories: Banana; Breakfast; Cake; Fruit; Pancake
The History of Recipes
We are able to read the history of meal recipes far back into antiquity, certainly as far into history as the Egyptians, and potentially, even further back. Having said that, sadly, these old recipes were just very simple hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to food historians is a series of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As we move into The time of the romans around 25BC a roman called Apicius wrote some documents describing recipes cooked by the Romans. In his works, Apicius tells us how the meals were divided into starters, main meal and dessert, a style of dining still practiced today. Aspicius recounts how the Roman cooks used many different aromatic flavours, including some that we all recognise such as basil, mint and asafoetida. As we move on, we find a couple of interesting recipe books from the fourteenth century ; a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are unconnected to the indian food that is popular today, but instead recipes for the types of meals cooked for the nobility of that time. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices like basil and coriander. These new spices and herbs was responsible for an eruption in recipe publications, many of which are now in private collections. By the advent of the 20th century, cook books are in high demand, due to more people being able to read, people having increased leisure time and having more money to spend. |
We hope you enjoy this Ahmad Rashad's Banana Pancakes recipe.
