2 very ripe bananas
1 c. milk (skim is fine)
3/4 c. corn meal
1/4 c. white flour
1 tsp. baking powder
1 egg (beaten)
1 tblsp. butter (melted)
1/2 tsp. salt
Mash the bananas, then mix in the milk and egg.
Combine the remaining ingredients in a separate bowl, then briskly
and lightly stir in the banana/milk mixture.
Heat a griddle or heavy frying pan, melt a light coating of
butter, and then ladle on the batter and cook the pancakes.
(Because the corn meal has less gluten, these work better as
smaller, "silver dollar size" cakes. You also get more crispy
edges with a smaller size!)
Serve with maple syrup. (This makes enough for two, possibly 3