Banana Cornmeal Pancakes

Recipe Ingredients

1 cup	62g / 2.2oz	Cornmeal
1 cup	62g / 2.2oz	Flour
1/2 teaspoon	2.5ml	Cinnamon
1 1/2 teaspoons	7.5ml	Baking soda
3 tablespoons	45ml	Brown sugar
1 pinch		Salt
1 cup	237ml	Plain yogurt
1 teaspoon	5ml	Vanilla extract
3/4 cup	177ml	Milk
1		Ripe banana - quartered lengthwise and thinly sliced
2 tablespoons	30ml	Unsalted butter - melted
3		Egg whites
		Vegetable oil - for skillet
		Garnish
		Unsalted butter - softened
		Maple syrup

Recipe Instructions

Heat a cast iron pan over low heat to warm up for 5 minutes. In a large bowl combine the cornmeal and flour. Stir the cinnamon, baking soda and brown sugar together and place in the bowl. Add a pinch of salt. In another bowl combine the yogurt, vanilla and milk. Using a wooden spoon, stir the mixture into the dry ingredients. Lightly fold in the bananas and melted butter. Beat the egg whites until soft peaks form. Gently fold in the egg whites.

Add 1 teaspoon of oil to the skillet and add 1 tablespoon of batter to the pan, spreading the batter to form even 2-inch pancakes. Cook until bubbles cover the surface, flip and cook until golden underneath, about 30 to 40 seconds. Continue with the remaining batter. Serve immediately with butter and syrup.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2246 broadcast 08-09-1996) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.