Recipe: Banana Pecan Cornmeal Pancakes

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From: Nancy,.SanFran

Banana Pecan Cornmeal Pancakes
Recipe By :Gourmet magazine January 1997
Makes about 10 pancakes.

1 ripe medium banana
1/2 cup all-purpose flour -- plus
1 tablespoon all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/3 cup yellow cornmeal
3/4 cup milk
1 large egg
1/3 cup 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 undersides are golden brown and pancakes are cooked through, about 1 minute.

Serve pancakes with syrup.