Cornmeal Whole Wheat Pecan Yogurt Pancakes
Delicious yet not quite as horrible for you as straight white flour pancakes. In this mixture, all whole wheat does not seem "rough" but just adds to the toasted pecan yumminess. The yogurt provides a hint of sour-dough-ish-ness, and the cornmeal throws in a, uh, groovy texture."This is a fantastic recipe. It will be made for our breakfasts for many years. I used an extra 1/4c water to improve the consistency as mentioned. Best pancakes I've ever enjoyed. " - Geebarry
Yield: 6 Ready in 20 minutes
5 people trying soon
Cornmeal Whole Wheat Pecan Yogurt Pancakes Preparation
Mix everything but the pecans up and hit it with your mixer till smooth. Check the consistency ... a ladle full of the stuff should spread out to normal pancake diameter and thickness when you dump it onto your cooking surface. Add water if it's too thick, or flour if it's thin (chances are you'll need a tad bit of water). When you're happy, throw the toasted pecans in and stir them in.
Heat the griddle or an iron skillet until a drop of water scatters over the surface, and melt some delicious butter on it. Take a deep breath, and ladle enough batter to settle into a 4 inch diameter blob of what will soon be the envy of anyone within 50' who can smell. Keep doing that until you run out of space on your cooking surface (try not to jam them so close together that they can't be separated when you get to flipping).
Cook for a minute or two until you see nice bubbles on the surface and the bottom is golden brown, then flip with a thin metal spatula and, once again, cook till that side is a gorgeous, golden brown.
Take them off the heat, repeat with more butter (why not?) and batter, and, while you're waiting, slather what you just cooked with yet more butter and maple syrup and eat till you're ready to round out your lazy Sunday morning with a long nap!
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