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Ahmad Rashad`s Banana Pancakes
| Ingredients | |||
| 3 | large | eggs | |
| 1 | cup | flour, all-purpose, sifted | |
| 3 | teaspoons | baking powder | |
| 1/2 | cup | milk, low-fat | |
| 2 | tablespoons | vegetable oil | |
| 2 | whole | bananas, large, ripe, peeled and mashed | |
| 1 | whole | banana, sliced | |
| 1 | honey, warmed | ||
| 1 | maple syryp, warmed | ||
| 1/4 | cup | pecans, chopped | |
Directions: | |||
| According to NBC sportscaster Ahmad Rashad, men and women behave very differently in the kitchen. "When men cook, it usually looks like a disaster area," says the former Minnesota Viking. "And there`s no rhyme or reason to what they make. My father sometimes cooked chicken for breakfast. And when he cooked, everything came out six times bigger than when Mom cooked." Rashad`s father prepared banana pancakes for him when he was a little boy, back in Tacoma, Washington. Washad, in turn, makes them for his 5-year-old daughter, Condola Phylea. On Super Bowl Sunday, he promises, she`ll be starting off her day with a short stack. 1. In a mixing bowl, using a hand or electric mixer, beat eggs for 2 minutes until frothy. Add flour, baking powder, milk and oil. Stir in bananas. 2. On a hot griddle, pour 1/4 cup batter for each pancake. Cook until edges become dry, about 2 minues per side. Top with banana slices. Drizzle with honey or maple syrup and sprinkle with pecans. | |||
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