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Peasant Pancakes

4 bananas
cup apricot liqueur
1 c pancake mix
1/4 inch cooking oil
1/2 c soft bread crumbs
3 T butter,Melted
4 T sugar
1 t ginger,Ground

In a 1-pint bowl: cut 4 bananas (peeled) in -inch slices. Add cup apricot liqueur and marinate for 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 cup soft bread crumbs made by grating fresh bread, 3 Tbs. melted butter, 4 Tbs. sugar and 1 tsp. ground ginger. Place 3 or 4 peasant pancakes on dessert plates. Sprinkle 1 to 2 Tbs. Crumb mixture over the pancakes. Note: Crystallized ginger may be used instead of ground ginger, in which case use 2 Tbs. sugar and 2 Tbs. Crystallized ginger, minced finely.
8 servings

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