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Overripe banana inspires summer breakfast treat

Recipe: Banana blueberry pancakes (with one banana and lots of blueberries)

Banana blueberry pancakes make good use of a too-soft banana.

Banana blueberry pancakes make good use of a too-soft banana. Debbie Arrington

Bananas may be a tropical fruit, but they don’t last long in this heat. It seems just a day or two on the counter, and they go black.

(And I’ve met folks who have successfully grown edible bananas in Sacramento – not the Cavendish variety so familiar in supermarkets, but stubby little finger bananas. The trick: Providing winter protection for the plant from freezing cold.)

What to do with an overripe banana? Banana pancakes, of course. Add summer blueberries and you have a special (and filling) breakfast treat.

Banana blueberry pancakes

Makes 7 to 8 pancakes

1 cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 overripe banana, mashed

½ cup milk

1 large egg, lightly beaten

2 tablespoons vegetable oil

1 cup blueberries, washed

Butter or margarine for the griddle

Into a large bowl, sift together flour, sugar, baking powder, baking soda and salt.

In a small bowl or large measuring cup, combine mashed banana and milk. Stir in beaten egg, then oil.

Add banana-milk mixture to dry ingredients. Stir until moistened. Fold in blueberries.

Heat griddle to 350 degrees F. Butter griddle, then ladle batter onto hot griddle. Cook until bubbles start to form on top of pancakes; flip pancakes over and cook until done, about 2 to 3 minutes more.

Remove from griddle. Serve hot with butter and maple syrup.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

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Garden Checklist for week of May 11

Make the most of the lower temperatures early in the week. We’ll be back in the 80s by Thursday.

* Plant, plant, plant! It’s prime planting season in the Sacramento area. Time to set out those tomato transplants along with peppers and eggplants. Pinch off any flowers on new transplants to make them concentrate on establishing roots instead of setting premature fruit.

* Direct-seed melons, cucumbers, summer squash, corn, radishes, pumpkins and annual herbs such as basil.

* Harvest cabbage, lettuce, peas and green onions.

* In the flower garden, direct-seed sunflowers, cosmos, salvia, zinnias, marigolds, celosia and asters. (You also can transplant seedlings for many of the same flowers.)

* Plant dahlia tubers.

* Transplant petunias, marigolds and perennial flowers such as astilbe, columbine, coneflowers, coreopsis, dahlias, rudbeckia and verbena.

* Keep an eye out for slugs, snails, earwigs and aphids that want to dine on tender new growth.

* Feed summer bloomers with a balanced fertilizer.

* For continued bloom, cut off spent flowers on roses as well as other flowering plants.

* Add mulch to the garden to maintain moisture. Mulch also cuts down on weeds. But don’t let it mound around the stems or trunks of trees or shrubs. Leave about a 6-inch-to-1-foot circle to avoid crown rot or other problems.

* Remember to weed! Pull those nasties before they set seed.

* Water early in the day and keep seedlings evenly moist.

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