PEASANT PANCAKES

PEASANT PANCAKES

Yield: 8 servings

Here's another outstanding sweet of Morocco which you might want to serve instead of the honey pastries.
In a 1-pint bowl:
Cut 4 BANANAS (peeled) in 1/2 inch slices.
Add 1/2 cup APRICOT LIQUEUR and marinate for 1/2 hour.
In a 1-quart bowl:
Place 1 cup PANCAKE MIX following package directions to make a thick pancake batter using the above liqueur drained from the bananas as part of the liquid.
Add bananas to the batter and stir thoroughly.
In a 9-inch skillet:
Heat 1/4 inch COOKING OIL.
Drop the mixture by tablespoonfuls (2 or 3 pieces of banana in each spoon) into the hot fat until golden brown on both sides.
In a 1-pint bowl:
Combine: 1/2 cup SOFT BREAD CRUMBS made by grating fresh bread

3 Tbs. MELTED BUTTER

4 Tbs. SUGAR

1 tsp. GROUND GINGER.Place 3 or 4 PEASANT PANCAKES on dessert plates.
Sprinkle 1 to 2 Tbs. CRUMB MIXTURE over the pancakes.
Note: Crystallized ginger may be used instead of ground ginger, in which case use 2 Tbs. sugar and 2 Tbs. crystallized ginger, minced finely.

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