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Peasant Pancakes Recipe

Origin: Morocco      Period: Traditional

Ingredients:

4 peeled bananas, cut into 1.5cm slices
120ml apricot liqueur
250ml pancake mix made with the apricot liqueur drained from the bananas (mix flour into the liqueur until you have a thickened but still runny mixture)
100g soft breadcrumbs
3 tbsp melted butter
4 tbsp sugar
1 tsp ground ginger


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Peasant Pancakes Preparation:


Method:

Marinate the bananas in the apricot liqueur for half an hour then drain them and use the liqueur to form the pancake mix. Add the bananas to the batter and stir thoroughly. Heat 0.5cm cooking oil in a 22cm frying pan or omelette pan and drop the mixture a tablespoon at a time (with at least 2 pieces of banana in each spoon) into the hot fat. Fry until golden brown on both sides.

Meanwhile combine all the other ingredients together. When ready to serve sprinkle about 2 tbsp of the crumb mixture over the pancakes.

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As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

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