Blue corn-pecan pancakes
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Blue corn-pecan pancakes
  Pancakes    Bread  
Last updated 6/12/2012 1:09:19 AM. Recipe ID 36227. Report a problem with this recipe.
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      Title: Blue corn-pecan pancakes
 Categories: Bread
      Yield: 4 Servings
 
MMMMM--------------------------DRY MIX-------------------------------
  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)

MMMMM--------------------------WET MIX-------------------------------
  1 3/4    -(up to)
      2 c  Milk (dairy; almond, rice,
           -or soy) or water
      2 tb Vegetable oil
      1 ts Pure vanilla extract
 
  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




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Recipe ID 36227 (Apr 03, 2005)

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