Banana Bread Pancakes

2 c whole wheat flour
2 t. baking powder
1/4 t. salt
1/4 c. brown sugar
1 t. cinnamon
1/4 t. nutmeg
2/3 c. milk
1 T. vanilla extract
3 large ripe bananas, mashed
2 T. butter, melted

For the Vanilla Maple Glaze:
1/2 c. maple syrup
3/4 c. powdered sugar
1 t. vanilla extract

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl and whisk.  Slowly add the ilk, vanilla, and butter stirring to combine making sure to scrape down sides if needed.  Fold in the mashed bananas.

Heat a skillet or grill to medium heat.  Pour the batter onto the skillet using 13 c. measuring cup and cook until bubbles form on top.  2-3 minutes.  Flip and cook 1-2 min more, until deep golden brown.  Repeat with remaining batter.

For the glaze  Whisk together mape syrup, powdered sugar and 1 t vanilla extract in a bowl and stir until sooth.  You can add ore syrup or sugar to taste.  Pour over pancakes.

Nauvoo Donuts

2 c. milk
1/3 c. sugar
1/4 c. oil
1/4 t. nutmeg
3 envelopes yeast
4 c flour +
1/2 t. salt
1 egg

Brigham Young's Buttermilk Doughnuts

1 quart buttermilk
2 1/2 c sugar
4 eggs
6 T. butter
3 t. nutmeg
1 t. baking soda
1/2 t. baking power
1 t. salt
flour
Combine ingredients, kneading in enough flour to make a soft dough, not too sticky.  Roll out and cut into doughnuts.  Fry in vegetable oil.

Joseph Smith Johnny Cakes

3 c. cornmeal
1 c. flour
2 t. soda
1 t. salt
2 T. molasses (I had 1/2 c. sugar or 1/3-1/2 c. honey)
3 c. buttermilk
2 eggs, well beaten

Sift together the dry ingredients.  Slowly stir in the honey and buttermilk and mix well.  Add the beaten eggs and beat hard for 2 minutes.  Pour into shallow, well-greased pan and bake at 350 degrees for about 30 minutes.