Banana Pecan Cornmeal Pancakes

Chop banana and in a blender blend with all remaining pancake
ingredients except pecans and oil. Transfer batter to a bowl and stir
in pecans. Heat a griddle over moderate heat until hot enough to make
a drop of water scatter over surface and brush with oil. Working in
batches, drop scant 1/4-cup measures of batter onto griddle to form
pancakes about 4 inches in diameter and cook until bubbles appear on
surface and undersides are golden brown, about 1 minute. Flip
pancakes with a metal spatula and cook until other sides are golden
brown and pancakes are cooked through, about 1 minute. Serve pancakes
with syrup. This recipe yields 10 pancakes.