1 cup unbleached all-purpose flour
1 cup fine ground corn meal
1/2 cup coarse ground corn meal (polenta)
3 tablespoons brown sugar
2 teaspoons baking powder
1/2 teaspoon Kosher salt
1/2 cup chopped walnuts
2 cups soymilk
1 scant cup well-chopped bananas (about 2 medium)
1 1/2 teaspoons vanilla extract
2 tablespoons vegetable oil (plus some to grease the griddle)
1. Oil and pre-heat a griddle or large pan (heat an electric griddle to about 300 degrees F.).
2. In a large bowl mix all the dry ingredients together (flour through salt). Add the walnuts and mix them in well. In a separate bowl, mix together all the wet ingredients.
3. Add the wet mixture to the dry ingredients and stir until all ingredients are completely mixed and there are no dry lumps. Do not overmix, however! The batter will be fairly thick, like a cake batter.
4. Pour batter onto the heated griddle to make cakes of your desired size. (I like large ones that will feed people with 2 cakes.) Don't disturb the cakes until small air bubbles stay open, then gently flip the cakes to cook the other side. NEVER press down on a pancake while it is cooking! Cakes are ready when they are nicely browned.
Serve with warm maple syrup and garnish with blueberries if you have them around.
Source of recipe: This sturdy and not-too-sweet pancake is great for either breakfast or a light supper. I invented this recipe using some of my favorite every day ingredients!