Instructions
- Combine Grain Berry Pancake & Waffle Mix, Silver Palate Thick & Rough Oatmeal (or other rolled oats) and cornmeal in a food processor and process only to blend. Blend oil, eggs, buttermilk and honey together in a large bowl. Add flour mixture and stir just until blended. Fold in pecans. Heat a griddle or large skillet over medium-high heat. Brush with oil. Ladle a ¼ cup-measure of batter onto griddle for each 4-inch pancake. Cook until golden brown on the bottom and small bubbles form on surface, about 1 minute. Turn and cook second side until brown. Adjust heat to keep pancakes from burning before cooking through. Remove and keep warm until all pancakes are done. Serve with butter and maple syrup.
| Servings |
pancakes
|
Ingredients
- 1 and 1/4 cup
Grain Berry Pancake & Waffle Mix
- 1/2 cup Silver Palate Thick & Rough Oatmeal or other rolled oats
- 1/4 cup yellow cornmeal
- 2 tablespoons vegetable oil
- 2 eggs
- 2 cups buttermilk
- 4 tablespoons honey
- 1/2 cup chopped pecans
- vegetable oil
- 2 teaspoons margarine or butter
- 2 tablespoons maple syrup
Goat Cheese, Mango and Walnut Salad
Grain Berry Onyx Banana Ginger Smoothie
Grain Berry Onyx Strawberry Oatmeal Smoothie
Lentils with Carrots and Feta Cheese
|
Goat Cheese, Mango and Walnut Salad Grain Berry Onyx Banana Ginger Smoothie Grain Berry Onyx Strawberry Oatmeal Smoothie Lentils with Carrots and Feta Cheese |
Ingredients
|
Instructions
|
| Servings |
pancakes
|
Ingredients
- 1 and 1/4 cup
Grain Berry Pancake & Waffle Mix
- 1/2 cup Silver Palate Thick & Rough Oatmeal or other rolled oats
- 1/4 cup yellow cornmeal
- 2 tablespoons vegetable oil
- 2 eggs
- 2 cups buttermilk
- 4 tablespoons honey
- 1/2 cup chopped pecans
- vegetable oil
- 2 teaspoons margarine or butter
- 2 tablespoons maple syrup
Ingredients
|
|
Instructions
- Combine Grain Berry Pancake & Waffle Mix, Silver Palate Thick & Rough Oatmeal (or other rolled oats) and cornmeal in a food processor and process only to blend. Blend oil, eggs, buttermilk and honey together in a large bowl. Add flour mixture and stir just until blended. Fold in pecans. Heat a griddle or large skillet over medium-high heat. Brush with oil. Ladle a ¼ cup-measure of batter onto griddle for each 4-inch pancake. Cook until golden brown on the bottom and small bubbles form on surface, about 1 minute. Turn and cook second side until brown. Adjust heat to keep pancakes from burning before cooking through. Remove and keep warm until all pancakes are done. Serve with butter and maple syrup.