Preparation
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 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 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. Place3 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.
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