1 c Cornmeal
1 c Flour
1/2 ts Cinnamon
1 1/2 ts Baking soda
3 tb Brown sugar
1 pn Salt
1 c Plain yogurt
1 ts Vanilla extract
3/4 c Milk
1 Ripe banana; quartered
-lengthwise
; and thinly sliced
2 tb Unsalted butter; melted
3 Egg whites
Vegetable oil; for skillet
=== GARNISH ===
Unsalted butter; softened
Maple syrup
Heat a cast iron pan over low heat to warm up for 5 minutes. In a
large bowl combine the cornmeal and flour. Stir the cinnamon, baking
soda and brown sugar together and place in the bowl. Add a pinch of
salt. In another bowl combine the yogurt, vanilla and milk. Using a
wooden spoon, stir the mixture into the dry ingredients. Lightly fold
in the bananas and melted butter. Beat the egg whites until soft
peaks form. Gently fold in the egg whites. Add 1 teaspoon of oil to
the skillet and add 1 tablespoon of batter to the pan, spreading the
batter to form even 2-inch pancakes. Cook until bubbles cover the
surface, flip and cook until golden underneath, about 30 to 40
seconds. Continue with the remaining batter. Serve immediately with
butter and syrup. This recipe yields 2 dozen pancakes.
Yields
24 servings
