Sunday, June 27, 2010

Banana Pancakes

I had just finished a great workout and was cooling down with a little "Jack Johnson" banana pancakes. I took a look at the ripe bananas on my counter and decided to make these today . These are extremely light and fluffy. A great way to use those ripe bananas.

Banana Pancakes

Printable Version

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Saturday, June 26, 2010

Tres Leches Cake

My son was recently called to serve in the Honduran mission for our church. We have been trying a few dishes to help him get an idea for the types of food he may be eating. This dessert recipe was a big hit. I opted for making it in cake form and serving it in small bowls. I will definitely be doing the cupcake version next.  Enjoy!
Tres Leches Cupcakes
Recipe by Our Best Bites

24 white cupcakes (I used a white cake mix that I substituted buttermilk for the water)
8 oz. evaporated milk
1 can sweetened condensed milk
1 pint whipping cream, divided
3-4 Tbsp. Hershey's Caramel Syrup
Sliced fresh fruit (like strawberries, mangoes, and kiwis, optional)
Juice of 1 lime (optional)
Bake cupcakes according to recipe directions in FOIL LINERS. This is extremely important because it helps contain the milk mixture.

After cupcakes have cooled, use a bamboo skewer to poke several holes in each cupcake. Set aside.
In a medium bowl, whisk together the evaporated milk, sweetened condensed milk, and 3/4 c. of whipping cream. Use a ladle to pour the milk mixture over each cupcake. There might be some runover. Such is life with tres leches cupcakes. Place the cupcakes in the refrigerator until ready to serve.
When ready to serve, beat the remaining 1 1/4 c. of whipping cream until medium peaks form. Gently fold in the caramel syrup and pipe or dollop the whipped cream on each of the cupcakes. If desired, toss the sliced fruit with the lime juice and top the cupcakes with the sliced fruit. Serve on a small plate with a dessert spoon.