Triple-Grain Georgia Pecan Pancake Mix
Georgia Pecan Commission
- Yield: servings
Ingredients
- Dry Mix (makes about 4 1/2 cups):
- 1cup whole wheat pastry flour
- 1cup all-purpose flour
- 1/2cup yellow cornmeal
- 1/2cup soy flour
- 1/2cup maple sugar (or 1/4 cup granulated sugar)
- 2 1/2teaspoons baking powder
- 1teaspoon baking soda
- 1teaspoon salt
- 1 1/2cups chopped Georgia pecans
- Wet Ingredients: (for 3/4 cup of mix):
- 1/2cup low fat milk
- 1large egg
- 1tablespoon lemon juice
- 1tablespoon vegetable oil
- 4tablespoons maple syrup (to serve)
Instructions
- Combine all the dry ingredients in a re-sealable 1 1/2-quart container; mix very well to blend evenly. If not using within a week, refrigerate dry mixture.
- To make 8 (3-inch) pancakes, heat an oiled skillet or griddle over medium-high heat. Beat together the milk, egg, lemon juice, and vegetable oil until blended. Stir in 3/4 cup pancake mix, mixing just until smooth batter forms. When skillet is hot (a sprinkle of water will dance and steam on the surface), pour a scant 1/4 cup batter in pan for each pancake, cooking 2 to 3 minutes on either side. Serve pancakes warm with maple syrup.
Recipe courtesy of the Georgia Pecan Commission