Triple-Grain Georgia Pecan Pancake Mix
- Yield servings
With whole wheat, soy flour and cornmeal with Georgia pecans, the pancakes made from this homemade mix pack a nutritious punch.
- Dry Mix (makes about 4 1/2 cups):
- 1 cup whole wheat pastry flour
- 1 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 cup soy flour
- 1/2 cup maple sugar (or 1/4 cup granulated sugar)
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups chopped Georgia pecans
- Wet Ingredients: (for 3/4 cup of mix):
- 1/2 cup low fat milk
- 1 large egg
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- 4 tablespoons maple syrup (to serve)
- 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