Banana Cornmeal Pancakes

Banana Cornmeal Pancakes
(File Photo)

O.K., I admit it!  I wrote this post for me.  That's right.  Banana Cornmeal Pancakes are so easy to prepare- especially if you use a box of "Jiffy" Corn Muffin Mix.  That is one of the few "mixes" that I use when baking/ cooking.  It's probably totally comfort food for me.  Growing up my mom always used this mix for Cornmeal Muffins.  Now, I use this mix for pancakes that are banana flavored.

In the past the recipe for the Cornmeal Pancakes was printed on the box.  However, times have changed.  It's no longer visible- at all.  So, I always google to locate it.  I always seem to forget the amount of Milk needed.  For this reason I am writing this post!  For me & also for all of you who just may try it!

My Substitutions:

• Soy Milk for the Milk  

• 2 Egg Whites for 1 Whole Egg.   

• Olive Oil for sauteing & baking for melted shortening.

Banana Cornmeal Pancakes

Ingredients:
1 whole ripened Banana, mashed
2 Egg Whites, beaten
1/2 Soy Milk
2 Tablespoons Olive Oil for baking & sauteing
1 pk. Jiffy Corn Muffin Mix

Method:

1. Combine mashed Banana & beaten Egg Whites.
2. Add Soy Milk + Olive Oil.
3. Combine with 1 pkg. Jiffy Corn Muffin Mix.  Stir well.
4. Use about 1/2 cup batter for each pancake, more if desired.
5. Place batter on hot griddle, turning over when brown.

This morning we enjoyed this pancakes.  When I prep them again, I will not need to google the amount of Milk! Woohoo!

The extra pancakes???  Oh, I always freeze them.  Place in a sandwich bag & then in a Ziploc Freezer Bag.  Label/ date & freeze.  They are so tasty on a busy morning- after heating in the microwave!

Enjoy
Yummy!

~Baked Mac & Cheese~

Baked Mac & Cheese with Salad

This AM a little after 9 AM the flakes started to float down.  Suddenly, the sky was filled with white powder falling.  Here in the northeast we did heed the precautions.  "Winter Storm Nemo" is in our future.  We've learned from the past two Octobers that Mother Nature rules.  We are "hunkering down".  Our snowblower is ready! 

Today my knitting needles will be clicking and my Janome will be humming.  Dinner will be a potpourri of entrees enjoyed earlier this week.  One is Baked Mac & Cheese!  Once or twice during the winter season I bake this "comfort food".  My ideal method when baking this family fave is to bake it in two 8"x 8" GLAD OVENWARE baking pans.  By doing this, 1 black container can be placed in the freezer... for dinner again on a busy evening or it may travel down the Mass Pike!  :) 

These baking containers are great!  *Follow the usage instructions on the package!*

Two 8"x 8" Pans... Out of the Oven!

Baked Mac & Cheese   click for printable recipe card


Oven:  350°F        Bake:  35 Minutes

Ingredients:
1 (16 oz.) Pkg. Elbow Noodles
1 Stick (1/2 Cup) Butter or Margarine
6 Tablespoons Flour
4 Cups Milk
8-10 oz. Monterey Jack or Cheddar Cheese, cut in cubes
2 Tablespoons Dry Bread Crumbs
2-3 Tablespoons Butter/ Margarine

Method:

1. Preheat oven to 350°F.
2. Spray PAM into Glass Baking Dish ( about 9” x 13”) 
3. Prepare pasta, cooking 7-8 Minutes.
4. After draining return pasta to large cooking pot.
5. While preparing pasta, make sauce.
6. Melt Butter/Margarine in a 3 qt. pot.
7. Add & stir in Flour 1 Tablespoon at a time.
8. Slowly add 1 Cup Milk, stir well.
9. Then, slowly add remaining milk.
10. Stir & cook until mixture thickens and comes to a boil.
11. Add in cheese and stir until cheese melts.
12. Add this mixture to noodles in pot & stir.
13. Pour mixture into Baking Pan.
14. Sprinkle with dry Bread Crumbs, dot top with small slices of Butter/Margarine.
15. Bake for 35 Minutes.

***If using the GLAD OVENWARE, follow directions on package for usage!

Do you use Glad OVENWARE?  What is your "comfort food"?

Enjoy!
Yummy!