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Ingredients:
ORANGE TOPPING:
1/4 cup packed dark brown sugar
1/4 cup orange juice
2 tbs. butter
PANCAKE INGREDIENTS:
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
1/4 cup chopped pecans, toasted
1/2 tsp. baking soda
1 egg or 2 egg whites, beaten
1-1/2 cups buttermilk
1/3 cup mashed ripe banana (1 medium)
2 tbs. butter, melted
2 tbs. butter
2 tsp. honey
2 bananas sliced
Whipped cream, if desired
1/4 cup pecan halves, toasted
Instructions:
Make orange topping and keep warm by mixing all ingredients in a 2-quart saucepan. Cook over medium heat about 5 minutes stirring occasionally until mixture boils and becomes thick.
Heat electric griddle to 375 degrees and grease with cooking spray, oil or shortening.
Mix flours, cornmeal, chopped pecans and baking soda in large bowl; set aside. Mix egg, buttermilk, mashed banana, 2 tbs. melted butter and the honey; stir into flour mixture until just moistened.
Pour batter by 1/4 cupfuls onto hot griddle. Cook about 2 minutes or until pancakes are puffed and dry at outer edges. Turn and cook other sides until golden brown.
While pancakes are cooking, melt 2 tbs. butter in small skillet over medium heat. Cook sliced bananas in butter, stirring occasionally, until softened and golden brown. Serve pancakes with orange topping, bananas, whipped cream and pecan halves.
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Copyright © 1999 - 2004 Lanier Publishing International
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