- with milk, beating well after each addition.
- Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when
- bubbles form on top. Cook until the second side is golden brown.
- Serve with banana cream. Yield: 42 pancakes (4-2/3 cups topping).
Nutritional Facts: 3 pancakes with 1/3 cup topping equals 681 calories, 26 g fat (16 g saturated fat), 168 mg cholesterol, 678 mg sodium, 101 g carbohydrate, 2 g fiber, 12 g protein.