MUFFINS, PANCAKES AND FRENCH TOAST | 175 Combine the milk and vinegar and set aside for 10 minutes. Sift the flour, sugar, baking powder, baking soda, salt and cinnamon, into a mixing bowl and mix together. Mash the banana in a bowl and add the oil and mash together. Add to the mixing bowl with the curdled milk and vanilla and mix. Your batter will be fairly thick. Heat up a lightly oiled pan medium-hot and then add ¼ cup batter per pancake. When the pancake starts looking dry along the sides with little bubbles on top, then flip it over until browned on the other side. Keep flipping and pushing down with your spatula until the pancakes are very nicely browned and the inside has had a chance to cook through. Serve pancakes with some sliced bananas, other fresh fruits as you like and maple syrup for drizzling. NOTE: Bananas are best zapped in the microwave for 30 seconds or more, mashed and then use banana and juice. Lotem and Maayan preparing to bake. I am a great believer in a ‘hands on’ approach to cooking and always tell the grandchildren not to be afraid of touching the food (with clean washed hands of course!) And you also have to taste what you make and adjust the seasonings accordingly.
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