Corn on the Cob

Level 2: Basic
Serving size: 1 pancake (4in in diameter)
Servings per recipe: 12
Price per serving: 10¢
Preparation and cook time: >45 minutes; best for smaller programs and cooking classes

Supplies:

• Electric griddle or frying pan and stove
• Large and medium sized bowls
• Measuring cups and spoons
• Mixing spoon and spatula
• Dinner plate or platter

Ingredients:

• 1 cup whole-wheat flour
• 2 tsp baking powder
• 1 Tbsp ground cinnamon
• 2 eggs, slightly beaten
• 1 cup low fat milk
• 2 medium, very ripe bananas
• Cooking spray or butter to coat the griddle or pan
• Optional: Fresh or frozen fruit like berries or melon to serve with pancakes

Directions

1. In a large bowl, mix flour, baking powder, and cinnamon.
2. In another bowl, mash bananas. Mix in the milk and beaten eggs.
3. Pour banana milk mixture into the flour mixture and mix well.
4. If mixture appears too runny, add a little more flour; if too thick, add a little milk.
5. Coat a large, non-stick frying pan or griddle with non-stick spray or butter. Heat pan over medium heat for 2 minutes.
6. Spoon 1/4 cup of batter onto the heated pan or griddle for each pancake.
7. Cook until the tops are bubbly and the pancakes are dry around the edges. Flip and cook for 2-3 minutes, or until golden on both sides. Place cooked pancakes on a plate and repeat steps 6 & 7 until all of the batter has been used, using more nonstick spray as needed.
8. Optional: Top with fresh or defrosted frozen fruit.