Banana Pecan Cornmeal Pancakes

Try this Banana Pecan Cornmeal Pancakes recipe, or contribute your own. "Egg" and "Pancake" are two of the tags cooks chose for Banana Pecan Cornmeal Pancakes.

Cuisine: AmericanMain Ingredient: Cake

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Ready in 1 hours
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Original recipe makes 10

1/2 cAll-purpose flour; plus

1/3 cPecans; toasted lightly And chopped

Pure maple syrup; heated

1 mdRipe banana

1 tbSugar

1 tbAll-purpose flour

1/2 tsSalt

1/3 cYellow cornmeal

3/4 cmilk

1 lgEgg

Vegetable oil; for brushing

1 tbBaking Powder

Banana Pecan Cornmeal Pancakes Preparation

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. 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 - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 11-14-1998 Recipe by: Sara Moulton