The best delicious Banana Pecan Cornmeal Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Banana Pecan Cornmeal Pancakes recipe today!
Hello my friends, this Banana Pecan Cornmeal Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Banana Pecan Cornmeal Pancakes is amazingly delicious, and addictive, everyone will be asking for more Banana Pecan Cornmeal Pancakes.
What Makes This Banana Pecan Cornmeal Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Banana Pecan Cornmeal Pancakes.
Ready to make this Banana Pecan Cornmeal Pancakes Recipe? Let’s do it!
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1 md Ripe banana
1/2 c All-purpose flour; plus
1 tb All-purpose flour
1 tb Baking powder
1 tb Sugar
1/2 ts Salt
1/3 c Yellow cornmeal
3/4 c Milk
1 lg Egg
1/3 c 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 other sides are golden
brown and pancakes are cooked through, about 1 minute. Serve pancakes
with syrup. This recipe yields 10 pancakes.
Yields
10 servings
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