Yield: 10 Servings
Measure | Ingredient |
---|---|
1.00 medium | Ripe banana |
½ cup | All-purpose flour; plus |
1.00 tablespoon | All-purpose flour |
1.00 tablespoon | Baking powder |
1.00 tablespoon | Sugar |
½ teaspoon | Salt |
⅓ cup | Yellow cornmeal |
¾ cup | Milk |
1.00 large | Egg |
⅓ cup | Pecans; toasted lightly, |
\N \N | And chopped |
\N \N | Vegetable oil; for brushing griddle |
\N \N | 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@...
11-14-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.