1 cup cornmeal
1 cup flour
1/2 teaspoon cinnamon
1 1/2 teaspoons baking soda
3 tablespoons brown sugar
Pinch salt
1 cup plain yogurt
1 teaspoon vanilla extract
3/4 cup milk
1 ripe banana, quartered lengthwise and thinly sliced
2 tablespoons unsalted butter, melted
3 egg whites
Vegetable oil for cast iron skillet
Garnish:
Unsalted butter, softened
Maple syrup

Cooking Recipe:

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 add to the bowl. Add a pinch of salt. In another bowl combine the yogurt, vanilla and milk. Using a wooden spoon, stir the wet mixture into the dry list of 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 (pay careful attention to the consistency) 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 30-40 seconds. Continue with the remaining batter. Serve immediately with butter and syrup.