1 md Ripe banana
1/2 c All-purpose flour; plus
1 tb All-purpose flour
1 tb Baking powder
1 tb Sugar
1/2 ts Salt
1/3 c Yellow cornmeal
3/4 c Milk
1 lg Egg
1/3 c 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 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.
Yields
10 servings