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PEASANT PANCAKES
Morocco

4 bananas
1/2 cup apricot liqueur
1 cup pancake mix
1/4 inch cooking oil
1/2 cup soft bread crumbs
3 Tbsp melted butter
4 Tbsp sugar
1 tsp. ground ginger

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 < 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 Tbsp melted butter, 4 Tbs. sugar and 1 tsp. ground ginger. Place
3 or 4 peasant pancakes on dessert plates. Sprinkle 1 to 2 Tbsp
crumb mixture over the pancakes.

Note: Crystallized ginger may be used instead of ground ginger, in
which case use 2 Tbsp sugar and 2 Tbsp crystallized ginger, minced
finely.

Yield: 8 servings

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