banana and lemon pancakes

4 Servings
2 tablespoons Sugar
1 teaspoon Cinnamon
Grating of nutmeg
1 pinch Salt
1½ tablespoon Lemon juice
1 pounds Ripe bananas
  Oil, as required
Crepe recipe, see above
2 tablespoons Margarine, melted
  Icing sugar, as requiring
  Lemon wedges for garnish

Mix the sugar, nutmeg, salt & lemon juice in a small bowl. Slice the bananas & mix them gently in the lemon-spice mixture. Heat a skillet & add a little vegetable oil. Fry each crepe on both sides. Spread each cooked crepe with the melted margarine & some of the banana mixture. Keep everything warm until ready to serve. Sprinkle the crepes with icing sugar & garnish with lemon wedges.

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