Pecan, Apple & Raspberry Pancakes

I have tried to eat the local pecans from our CSA share and marketplace at most of my meals to celebrate the holiday season.  Adding them to salads with dried cranberries is one of my favorite easy ways to eat them.  I made whole grain pancakes this weekend and added pecans, diced apples and raspberries.  They were great.  Here is the pancake “mix” that I made so that I only have to remember five ingredients to make the pancakes.  I used a half gallon canning jar to store the mix.  I use a 1/4 cup to measure out the mix.

The whole grain flour and pecans are available on special order at this CSA member website.

Pancake Mix

Adapted from King Arthur Flour’s Whole Grain Baking

3-1/2 cups rolled oats (chop in a food processor)

4 cups whole wheat flour

1 cup unbleached all-purpose flour

3 tblsps sugar

3 tblsps baking powder

1 tblsp baking soda

1 tblsp salt

To Make The Pancakes:

Measure out 1 cup of pancake mix, 1 cup of buttermilk (or 1/2 cup milk and 1/2 cup yogurt), 1 tablespoon orange juice, 1 tblsp canola or almond oil and one Mesa Top Farm egg.  Mix and wait 15 minutes before cooking.  The orange juice will not flavor the pancakes, but it helps to break down the whole wheat to make the texture more smooth.

These pancakes are great and easy to remember the recipe.  I chopped the pecans, peeled and diced a CSA apple and added raspberries.  Enjoy.

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