Friday, July 01, 2005

Banana Pecan Blue Cornmeal Pancakes

Banana Pecan Blue Cornmeal Pancakes

1/2 cup plus 1 tablespoon unbleached all-purpose flour
1/3 cup blue cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 medium or large ripe banana, mashed
3/4 cup milk
1 large egg, lightly beaten
1/3 cup chopped pecans, toasted

In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In another medium bowl, combine the mashed banana, milk, and egg. Add the banana mixture into the dry ingredients and stir until moistened. Gently fold in pecans.

Preheat a nonstick griddle over medium to medium-high heat and lightly coat with cooking spray. Drop a scant 1/4 cup full of batter onto the griddle to form round pancakes. Cook until bubbles start to appear on the surface and underneath the pancake is golden brown. Flip pancakes with a spatula and cook until golden brown and the pancakes are cooked through.

Yield is 8-10 pancakes

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