Fat Tuesday: Breakfast for Dinner

These recipes were featured in the NY Times in 2002 in a wonderful article by Lucian Truscott. At the request of his daughter for mid-week pancakes, he comes to the realization that they're not really that hard to make, and are the best pancakes I've ever tasted. With or without bacon. And if you're not into the banana topping, PLEASE use real maple syrup.

Mississippi Pancakes

2 eggs
1 cup milk
2 tbsp vegetable oil
3 tbsp butter -- melted
1 1/4 cup all-purpose flour
3 tsp baking powder
3 teaspoons sugar
1/2 tsp salt

 1. Place a nonstick griddle or a skillet over medium heat.
In a large bowl, beat eggs until light and foamy. Add milk, oil and butter.
In another bowl, sift together dry ingredients, then beat them into the
liquid ingredients with a wire whisk.

 2. When skillet is hot, pour in about 1/4 cup batter for each pancake,
leaving space between. Flip when batter bubbles.
Continue cooking for about a minute. Serve immediately.

  Yield: About 20 medium pancakes.

Haydee's Microwave Bananas

2 very ripe soft bananas -- peeled and sliced lengthwise
2 tbsp unsalted butter
2 heaping tablespoons brown sugar
1/4 teaspoon cinnamon

Place bananas in a ceramic bowl with all other ingredients. Do not mix.
Microwave on high for 1 to 2 minutes. Spoon on top of pancakes.

  Yield: 4 servings.