Banana pecan cornmeal pancakes
10 Servings
Ingredients
| Quantity | 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, |
| And chopped | ||
| Vegetable oil; for brushing griddle | ||
| Pure maple syrup; heated | ||
Directions
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
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