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banana-pecan-cornmeal-pancakes-14406.json
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banana-pecan-cornmeal-pancakes-14406.json
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{
"directions": [
"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 undersides are golden brown and pancakes are cooked through, about 1 minute.",
"Serve pancakes with syrup."
],
"ingredients": [
"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"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Blender",
"Breakfast",
"Brunch",
"Vegetarian",
"Quick & Easy",
"Banana",
"Pecan",
"Cornmeal",
"Pan-Fry",
"Gourmet",
"Kidney Friendly",
"Pescatarian",
"Peanut Free",
"Soy Free",
"Kosher"
],
"title": "Banana Pecan Cornmeal Pancakes",
"url": "http://www.epicurious.com/recipes/food/views/banana-pecan-cornmeal-pancakes-14406"
}