Triple-Grain Georgia Pecan Pancake Mix

Georgia Pecan Commission
  • Yield: servings


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)


  1. 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.
  2. 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

blog comments powered by Disqus