Cucumbers from the garden?! Perfect recipe for you!
Slice 6 cups unpeeled cucumbers as thin as you like (or as much as your container holds)
OPTIONAL: 1 cup thinly sliced onion and 1 cup thinly slice green pepper
Boil 1 cup vinegar, 1 tbls salt, 2 cups sugar. Boil and stir until all is dissolved. Pour over the cucumber (onion and peppers if using). Refrigerate. Can keep for up to 6 weeks.
Monday, July 29, 2013
Sunday, July 28, 2013
Banana Pancakes
Original recipe makes 12 pancakes
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
(I added some lemon juice to the milk and let it sit for 5min. essientially making buttermilk to make them a bit more fluffy and some vanilla extract)
Directions
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
(I added some lemon juice to the milk and let it sit for 5min. essientially making buttermilk to make them a bit more fluffy and some vanilla extract)
Directions
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
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