Very easy. I used asparagus that I overcooked on the grill the night before and leftover, cooked short-grain rice to thicken it. The hand blender made quick work of the puree step. Garnishes were some of the cooked heads and a little bit sour cream.

Reviewed On: May 16, 2009

Pretty tasty. I followed the recipe except I used thai bird peppers. Spicy, but good if you have something bland like rice or noodles to eat with it.

Reviewed On: Mar. 22, 2009

This was delicious and quite popular with guests, even my banana-phobic daughter. I used half whole wheat flour and low-fat sour cream thinned with milk as the liquid (I was trying to use it before it expired). I added vanilla, cinnamon and some toasted, chopped pecans too. Since the whole wheat is heavier, I sifted the dry ingredients and found the pancakes were not mushy. Be sure to use a lower heat because they do brown quickly with the sugars in the banana. I served it with warm maple syrup and blueberries.

Reviewed On: Jan. 1, 2009