Banana cornmeal pancakes

Yield: 24 servings

Measure Ingredient
1.00 cup cornmeal
1.00 cup flour
½ teaspoon cinnamon
1½ teaspoon baking soda
3.00 tablespoon brown sugar
1.00 pinch salt
1.00 cup plain yogurt
1.00 teaspoon vanilla extract
¾ cup milk
1.00 ripe banana; quartered lengthwise
1 ; and thinly sliced
2.00 tablespoon unsalted butter; melted
3.00 egg whites
1 vegetable oil; for skillet
1 === garnish ===
1 unsalted butter; softened
1 maple syrup

Heat a cast iron pan over low heat to warm up for 5 minutes. In a large bowl combine the cornmeal and flour. Stir the cinnamon, baking soda and brown sugar together and place in the bowl. Add a pinch of salt. In another bowl combine the yogurt, vanilla and milk. Using a wooden spoon, stir the mixture into the dry ingredients. Lightly fold in the bananas and melted butter. Beat the egg whites until soft peaks form. Gently fold in the egg whites. Add 1 teaspoon of oil to the skillet and add 1 tablespoon of batter to the pan, spreading the batter to form even 2-inch pancakes. Cook until bubbles cover the surface, flip and cook until golden underneath, about 30 to 40 seconds. Continue with the remaining batter. Serve immediately with butter and syrup. This recipe yields 2 dozen pancakes.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2246 broadcast 08-09-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

10-17-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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