Banana Pecan Cornmeal Pancakes

Ready in 1 hour

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1/2 c All-purpose flour; plus
1/3 c Pecans; toasted lightly And chopped
Pure maple syrup; heated
1 md Ripe banana
1 tb Sugar
1 tb All-purpose flour
1/2 ts Salt
1/3 c Yellow cornmeal
3/4 c milk
1 lg Egg
Vegetable oil; for brushing
1 tb Baking Powder

Original recipe makes 10



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 - Formatted for MasterCook by Joe Comiskey, aka MR MAD - -or- 11-14-1998 Recipe by: Sara Moulton

Calories Per Serving: 105 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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