By Andrew Cook

When bananas start to go bad they go bad fast. You have to use them up in just about anything you can think of. They do not really taste good alone so you have several options. You can make banana muffins or banana bread but that takes some time. To make a banana pancake recipe you only need a few supplies and over ripe bananas.

Nothing should go to waste and that includes bananas that are starting to turn brown and speckled. This is when they are the best for banana pancakes. You do not want to use any banana that is black once the skin has been peeled off. But if they are a little mushy they will work well in banana pancakes.

You will need two bowls to make these pancakes. In the first one measure one cup of white flour, one tablespoon sugar, one fourth teaspoon of salt and two teaspoons of baking powder. You will want to combine all these ingredients and go to the next bowl.

In bowl number two beat one egg well. Measure two tablespoons vegetable oil and one cup of milk and add it to the egg. Remove the peel from two bananas that are over ripe. Put them in a cereal bowl and mash them with a fork until they are mashed down well. Throw the banana in with egg milk combination and whisk this well with a large kitchen whisk. Now start to gradually add the mixture in the first bowl. Whisk each addition in until all mixed. If the batter gets too heavy switch to a large spoon to stir this extremely lumpy batter.

Heat a skillet on the stove and add a little vegetable oil to the bottom. Take about one fourth cup of the batter and pour it into the skillet. Once the one side gets brown turn it over for the other side to brown as well then remove to a platter and place a little bit of butter on top.

You can add other ingredients to the banana pancakes in order to give them a little more flavor and unexpected zing. Make peanut butter and banana pancakes by adding 1 or 2 tablespoons of your favorite peanut butter and then spread jelly on top. To make a great dessert pancake add 1 fourth cup of mini chocolate chips to the batter. You can do this with the peanut butter and make chocolate, peanut butter, banana pancakes. Another way to make an interesting pancake is to add a fourth cup of sliced strawberries to the batter.

There are many things you can put on top of your pancakes. You can use syrup or just put on some whipped cream. To make a dessert pancake you can put on chocolate syrup. Honey or caramel sauce that is normally used for ice cream is good. You can make these pancakes for breakfast or lunch and they even come in handy as a special dessert.

About the Author:

If you want to find out how to prepare pancakes at home then take a look at out Andrews collection of simple pancake recipes. If you want take care of your diet and health we suggest this tasty banana pancake recipe but there are many others to choose from as well.

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Flourless Chocolate Cake Recipe

Ingredients:
9 ounces unsalted butter, diced
9 ounces of dark chocolate (approx. 50% cocoa solids), broken into pieces
5 medium eggs, separated, whites from the yolks
9 ounces of sugar
1 Tablespoon of water

Glaze or Ganash:
5.25 ounces of dark chocolate, broken into pieces
2 Ounces of Heavy Cream
2 Tablespoons brandy

Garnish:
4 Ounces of powdered sugar and a sifter for dusting , and a doily to use as the mold for dusting a design on top of the cake
1 Sprig of Mint for the top as garnish

Directions for making the no bake chocolate cake recipe:
Preheat the oven to 325 for a gas oven, and 350 for an electric oven. You will need a 9” cake pan with a removable base, to add the cake mixture to before baking. In a pan over a double boiler you will melt the chocolate, and the butter, stirring often, and be careful not to burn. Once it is totaly melted remove from the double boiler, and wait to add the rest of the mixtures below as follows.

In a separate bowl you will whisk the egg yolks with half of the sugar for a few minutes until the egg yolk and sugar mixture is a pale yellow. This is done to make sure that the egg yolks are cooked, and the sugar is melted.

In a separate bowl you will whisk the egg whites with the other half of the sugar until they reach stiff peaks. When you have finished whisking you should have what is called a meringue, and it should be stiff and shiny.

You will then start to fold in the semi cool chocolate, and butter, into the yolks egg mixture, then the egg whites, you will do this in 1/3’s on each mixture. Make sure to fold in and not mix. You do not want to overwork, if you do the cake will be very dense instead of light and fluffy. Pour the mixture into the prepared tin and bake for 25-30 minutes, or until done, when a tooth pick is inserted in the center, and comes out clear.

When the cake is cooked until done, you will remove the cake from the oven. You will then take a knife and insert it, and run it on the inside of the cake mold, and the outside of the cake. You are clearing the sides from the ring mold, and leave it to cool in the tin, on a wire rack. The wire rack will help air to circulate on the bottom so it will cool evenly, and it will cool somewhat faster. It will also help eliminate a soggy bottom, or center. The sides of the cake may shrink in some, or maybe even quite a bit that will be okay. You can trim the cake if you like, if the appearance is not an issue, that is all good, too.

While the cake is cooling melt the ganash, or glaze over a double boiler. You will do this with the chocolate, and the heavy cream stirring over a low to medium heat until all is melted. You will then add your Brandy and stir. You will then remove the cake ring or cake collar while leaving the cake on the base, place it on a plate or cake board. Trickle the icing over the top and edges, allowing it to run over. You will set the cake in a cool place or on a cooling rack for several hours for the icing to set.

Before you are ready for service you will use your doily at this time to make a pattern that you desire, and dust lightly over it, to make a design on the top of your cake. Do not touch the doily to the top of the cake just place about an inch or two above the top of the cake. Add your mint spring atop of the cake for the finishing touches. This cake can be served several hours after it has totally cooled, or you can chill it in the fridge and serve the next day if you so desire. Enjoy

(ArticlesBase SC #376461)

Chef Shelley R. Pogue

Chef Shelley R. PogueChef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.

Start your own cake decorating business right now in 7 days flat from home, click here to find out how

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Making the Perfect Birthday Cake

Birthday cakes are fun and easy to make. Kid’s birthday cakes are probably the most fun to make. Castle birthday cakes are an enchanting and magical way to celebrate your child’s birthday party. Themed birthday cakes are gaining popularity for the extra excitement and surprise they create. In today’s world you can get birthday cakes in almost all types of shapes and sizes in all different flavors and decorations. Birthday cakes are sweet and delicious. Sculptured novelty birthday cakes are always a hit with children.
If you prefer making everything from scratch and baking your own birthday cakes make sure you plan it all out before starting. Try to get useful baking tips, techniques and recipes to make great cake. There are fundamentals to baking cakes that will apply to every cake you create. You know you perfected the baking the cake when the scent of the cake fills the air and it is like being in a bakery.
Try your hand at decorating these birthday cakes. Here are some tips when decorating birthday cakes, make sure you find icing that is easy to work with, that you find the correct color and writing tube to write on the cake. Find cake decorating books for a birthday cake idea which fits your needs. You can talk about cake decorating with people on the internet to get ideas. One decorating technique that I have used in the past to decorate my son’s birthday cakes is to use small toys on top of the cake. Finding cake recipes from Kraft Foods along with pictures and instructions usually makes it easier and reduces stress on what type of cake to make.
What makes a perfect Birthday is the flavor of the Birthday cake. Since you are thinking cake, what is the special someone’s favorite flavor for cake. Make sure your cake is very moist and light with an intense flavor. Try to shop for the birthday girl or boy favorite birthday cake flavor; this is one way to let them know you really put some thought into it. The same goes for the icing and the decorating, make sure you get something the guest of honor would like, not something you like. You can do beautiful things with fondant but the flavor leaves something to be desired. You may also want to experiment by changing the flavor of the cake mix you use too. You can also add color to the icing by purchasing food coloring and adding it to vanilla icing. This is another way of sprucing up the cake.
Let’s face it, birthday cakes are special to the birthday guest of honor. The shapes of birthday cakes are a big deal; you don’t just have to do round. You can go to the local craft store and pickup many different designs. The children’s birthday cakes are always a huge success; they always eat the cake and often ask for more. Choices for birthday cakes are numerous.

Melissa Fishman is the owner of mailordermommy.com Mailordermommy sells kid party favors
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