Saturday, November 26, 2011

Banana Cornmeal Pancakes

I had some leftover bananas ad thought about making banana pancakes up, but then I thought about the possibility of cornmeal.  These pancakes were delicious and I loved how they were something different.  the first bite, I was not sure if I liked them, then I took another and settled into the cornmeal flavor.  I think my palette was surprised, even though I knew what I was eating.  Funny how that is.  My kids chowed them, and my husband really liked the combo of the banana and cornmeal.

Adapted from Emeril Lagasse, Food network
  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 tsp cinnamon
  • 1 1/2 tsp baking soda
  • 3 TBSP brown sugar
  • pinch of salt
  • 1 cup greek nonfat yogurt
  • 1 tsp vanilla
  • 1 1/4 cup milk
  • 1 ripe banana
  • 2 TBSP unsalted butter, melted
  • 1 egg
  • 2 egg whites

In a medium size bowl, combine cornmeal, flour, cinnamon, brown sugar, baking soda and salt.  In a large bowl, combine yogurt, egg yolk, vanilla and milk.  Using a wooden spoon, add dry to wet ingredients.  Lightly fold in bananas and the melted butter.  In a separate bowl, beat 3 egg whites until soft peak forms.  Gently fold egg whites into the rest of the batter.  Cook on preheated, greased griddle.  Serve with warm syrup and butter.

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