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Blue Corn Pancakes with Pecans

Ground pecans, cornmeal, whole wheat flour, baking powder and sea salt are whisked together in mixing bowl. Whole milk, vegetable oil, and pure vanilla extract are combined in small bowl.

Dry ingredients and wet ingredients are combined. Pancake batter poured onto hot griddle. Individual pancakes cooked until golden brown and served with favorite syrup.


  • 1-1/2 cups Blue or Yellow Cornmeal1/2 cup Whole Wheat Flour1 tablespoon Non-Aluminum Baking Powder
  • 1/2 teaspoon Sea Salt
  • 2/3 cup Pecans (optional)
  • 1-3/4 Milk
  • 2 tablespoons Vegetable Oil
  • 1 teaspoon Pure Vanilla Extract


  1. Place the pecans in a food processor and pulse until it resembles fine crumbs, being careful not to over-grind.
  2. In a medium bowl, combine the ground pecans, cornmeal, flour, baking powder and salt.
  3. Stir well to combine.
  4. In a separate bowl, combine 1-1/2 cups milk, oil and extract.
  5. Stir well to combine.
  6. Add the milk mixture to the dry ingredients.
  7. Mix until smooth.
  8. Add additional milk if necessary to create a batter that can be easily poured.
  9. Heat a griddle until a drop of water sizzles on top.
  10. Pour 1/4 cup batter on top of the skillet and cook until bubbles begin to form on top.
  11. Flip the pancake over and cook until golden brown.
  12. Serve with favorite syrup for dipping.

Pancake Making Tips -Uniform Pancakes

Pancakes that are the same size cook more evenly. Uniform pancakes also ensure the batter will not run out before the last person is fed. To create same-sized pancakes, use a ¼ cup measuring cup to pour batter onto the skillet or griddle. An ice cream scoop or gravy ladle will also produce standardized pancakes.

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