Banana Pecan Cornmeal Pancakes

• 1 very ripe medium banana (about 1/2 pound)
• 1/2 cup 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
• Accompaniment: pure maple syrup, heated

1. Chop banana and in a blender blend with all remaining pancake ingredients except pecans and oil.
2. Transfer batter to a bowl and stir in pecans.
3. Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil.
4. 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.
5. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
6. Serve pancakes with syrup.

very, flour, baking powder, sugar, salt, yellow cornmeal, milk, egg, pecans, vegetable oil, maple syrup

Taken from www.epicurious.com/recipes/food/views/banana-pecan-cornmeal-pancakes-14406 (may not work)