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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.
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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 - email@example.com -or- MAD-SQUAD@prodigy.net 11-14-1998 Recipe by: Sara Moulton
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