Yield: 10 Servings
|1.00 medium||Ripe banana|
|½ cup||All-purpose flour; plus|
|1.00 tablespoon||All-purpose flour|
|1.00 tablespoon||Baking powder|
|⅓ cup||Yellow cornmeal|
|⅓ cup||Pecans; toasted lightly,|
|Vegetable oil; for brushing griddle|
|Pure maple syrup; heated|
Chop banana and in a blender blend with all remaining pancake ingredients except pecans and oil. Transfer batter to a bowl and stir in pecans. Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil. Working in batches, drop scant ¼-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until other sides are golden brown and pancakes are cooked through, about 1 minute. Serve pancakes with syrup. This recipe yields 10 pancakes.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9124 broadcast 05-07-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.