Banana Corn Hotcakes

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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 people.)

Source: Paul