Yield: 8 servings

Here's another outstanding sweet of Morocco which you might want to serve instead of the honey pastries.

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 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 1/4 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: 1/2 cup SOFT BREAD CRUMBS made by grating fresh bread

3 Tbs. MELTED BUTTER

4 Tbs. SUGAR

1 tsp. GROUND GINGER.

Place 3 or 4 PEASANT PANCAKES on dessert plates.

Sprinkle 1 to 2 Tbs. CRUMB MIXTURE over the pancakes.