Banana pecan cornmeal pancakes

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,
And chopped
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

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