Banana Pecan Cornmeal Pancakes

Recipe Ingredients

1 cup	237ml	Ripe banana (medium)
1/2 cup	31g / 1.1oz	All-purpose flour - plus
1 tablespoon	15ml	All-purpose flour
1 tablespoon	15ml	Baking powder
1 tablespoon	15ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/3 cup	20g / 0.7oz	Yellow cornmeal
3/4 cup	177ml	Milk
1 cup	198g / 7oz	Egg (large)
1/3 cup	78ml	Pecans - toasted lightly,
		And chopped
		Vegetable oil - for brushing griddle
		Pure maple syrup - heated

Recipe Instructions

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 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 other sides are golden brown and pancakes are cooked through, about 1 minute. Serve pancakes with syrup.

This recipe yields 10 pancakes.

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 - http://www.foodtv.com

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