-MARY WILSON BWVB02B 4 Whole eggs
2 c Milk
1 c Sugar
1 tb Vanilla extract
3 c Flour
2 tb Baking powder
2 ts Melted butter
2 Whole ripe bananas; chopped
In a large bowl, combine eggs, milk and sugar. Mix well. Add vanilla extract, flour, baking powder, melted butter and bananas. Mix well. Pour 1/4 cup batter for each pancake on hot grill or pan. When done, serve hot
with fruit garnish and maple syrup flavored with a tbsp. of Caribbean rum. From Chef Conrad “Spinks” Henley. Source: San Diego Union Tribune, Nov 3, 1994. —–