| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
|
Bread |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Blue or yellow cornmeal |
| 1/2 |
c |
Whole wheat or kamut flour |
| 1 |
tb |
Nonaluminum baking powder |
| 1/2 |
ts |
Sea salt |
| 2/3 |
c |
Pecans (optional) (up to) |
| 2 |
c |
Milk (dairy; almond, rice, or soy) or water |
| 2 |
tb |
Vegetable oil |
| 1 |
ts |
Pure vanilla extract |
INSTRUCTIONS
DRY MIX
WET MIX
1. Grind pecans in a blender or food processor until just finely ground
(will turn to nut butter if ground too long). Combine ground pecans with
cornmeal, flour, baking powder, and salt. Stir well to blend. Refigerate if
not for use right away.
2. In a separate bowl, combine 1 1/2 cups of the milk with vegetable oil
and vanilla extract and stir well to blend.
3. Add wet ingredients to dry and stir well to blend until just smooth.
Add extra milk if necessary to create a consistency just thin enough to
pour from a laddle.
4. Heat a well-oiled skillet or griddle until a drop of water sizzles when
dropped on the surface. Ladle batter onto skillet, about a 1/4 cup for
each pancake.
BERGJ1427@COBRA.UNI.EDU
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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