blue corn-pecan pancakes
 
1-1/2 cup  blue cornmeal
1/2 cup  whole wheat flour
1 Tbsp  baking powder
1/2 tsp  sea salt
2/3 cup  pecans
 
1-3/4 to 2 cup  milk (dairy, almond, rice, or soy) or water
2 Tbsp  vegetable oil
1 tsp  pure vanilla extract
 
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. 
refrigerate if not for use right away. 
in a separate bowl, combine 1 1/2 cups of the milk with vegetable 
oil and vanilla extract and stir well to blend. 
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 ladle. 
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. 
cranberry-maple syrup 
 
1/2 cup  natural maple syrup
1/2 cup  filtered apple juice or apple-cranberry juice
1 cup  cranberries, fresh or frozen
 
combine syrup, juice and berries in a small saucepan; bring to a boil, 
reduce heat to low and cover. simmer 5 minutes. 
mash berries (potato masher works fine) and continue to simmer, uncovered 
over low heat until mixture is thickened (about 10 minutes). allow to 
cool. 
refrigerate for up to 2 weeks. 
 
 
 
(ID: 78008) Mirror: rec.food.recipes: Sat, Oct 25, 2003


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