Banana Pecan Cornmeal Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Can be prepared in 45 minutes or less. Ingredients:
1 very ripe medium banana (about 1/2 pound) |
1/2 cup plus 1 tablespoon all-purpose flour |
1 tablespoon baking powder |
1 tablespoon sugar |
1/2 teaspoon salt |
1/3 cup yellow cornmeal |
3/4 cup milk |
1 large egg |
1/3 cup pecans, toasted lightly and chopped |
vegetable oil for brushing griddle |
accompaniment: pure maple syrup, heated |
Directions:
1. 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.
2. 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 1/4-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 undersides are golden brown and pancakes are cooked through, about 1 minute.
3. Serve pancakes with syrup.
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