| OCR Text |
Show Bring Back A Lenten Tradition With Pancakes r: 1,1 The Lenten season is rich in customs, including the enjoyment of a variety of traditional foods. One often forgotten food of the season is the pancake. It was originally the custom to eat pancakes, also called the shriving cake, on Shrove Tuesday, the day preceding Ash Wednesday. It's also the perfect dish to serve throughout the Lenten season. Often enjoyed for breakfast, pancakes make a de- v licious and economical choice for brunch, lunch or dinner. Simply' topped with syrup and butter or all dressed up with fruit or toppings, pancakes are easy to make. And the ingredients are usually right on the shelf, which makes pancakes ideal for busy days. These Banana Pancakes with Caramel-Banana Topping are flavored with mashed bananas and topped with sliced bananas in a caramel-flavored syrup. They're sure to become be-come a tradition not only at Lent but throughout the year. BANANA PANCAKES WITH CARAMEL-BANANA TOPPING 2 cups Bisquick baking mix 1 cup mashed bananas 2 eggs Caramel-Banana Topping 1 cup milk (below) Beat baking mix, eggs and milk with hand beater until smooth; fold in bananas. Pour scant 14 cup batter onto hot griddle. (Grease griddle if necessary.) Cook until dry around edges. Turn; cook until golden brown. Serve with Caramel-Banana Topping. About 13 pancakes. Caramel-Banana Topping 12 cup packed brown sugar 1 teaspoon vanilla 14 cup whipping cream 3 medium bananas, diag- 14 cup light corn syrup onally sliced 2 tablespoons margarine or butter Mix brown sugar, whipping cream, corn syrup, margarine mar-garine and vanilla in 1-quart saucepan. Heat to boiling, stirring occasionally; remove from heat. Add bananas; stir gently until well coated. . |
