Banana Pecan Cornmeal Pancakes Recipe

• 1 med Ripe banana
• 1/2 c. All-purpose flour plus
• 1 Tbsp. All-purpose flour
• 1 Tbsp. Baking pwdr
• 1 Tbsp. Sugar
• 1/2 tsp Salt
• 1/3 c. Yellow cornmeal
• 3/4 c. Lowfat milk
• 1 lrg Egg
• 1/3 c. Pecans toasted lightly, and minced Vegetable oil for brushing griddle Pure maple syrup heated

1. Chop banana and in a blender blend with all other pancake ingredients except pecans and oil.
2. Transfer batter to a bowl and stir in pecans.
3. Heat a griddle over moderate heat till warm sufficient to make a drop of water scatter over surface and brush with oil.
4. Working in batches, drop scant 1/4-c. measures of batter onto griddle to create pancakes about 4 inches in diameter and cook till bubbles appear on surface and undersides are golden, about 1 minute.
5. Flip pancakes with a metal spatula and cook till other sides are golden and pancakes are cooked through, about 1 minute.
6. Serve pancakes with syrup.
7. This recipe yields 10 pancakes.

banana, allpurpose, allpurpose, baking pwdr, sugar, salt, yellow cornmeal, milk, egg, pecans

Taken from cookeatshare.com/recipes/banana-pecan-cornmeal-pancakes-77439 (may not work)