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Banana Pancakes

2 very ripe bananas, mashed well
1 1/4 c. all-purpose flour
2 tbsp. sugar
2 tsp. double-acting baking powder
3/4 tsp. salt
Salad oil
1 1/3 c. milk (for thicker pancakes use only 1 c. milk)
1 egg, slightly beaten
In large bowl, with fork, mix first 4 ingredients; add 3 tablespoons salad oil, milk, egg and mashed bananas and stir just until flour is moistened.

Preheat electric griddle or skillet as manufacturer directs. If you are using a griddle that does not have a non-stick surface, brush lightly with salad oil. Pour batter by 1/4 cupfuls onto hot griddle, making a few pancakes at a time. Cook until bubbly and bubbles burst; edges should look dry. Flip pancake and continue cooking other side until golden brown. To keep pancakes warm, place on heated platter.

Serve pancakes with butter and syrup or for a change, your favorite preserves. Makes approximately 12 (4 inch) pancakes.

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