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)
WET MIX
1 3/4 Milk or water
2 T Vegetable oil
1 t 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.
Yields
1 Servings