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Blue Corn-Pecan Pancakes

1 1/2 cups blue cornmeal
1/2 cup whole wheat flour
1 T baking powder
1/2 tsp sea salt
2/3 cup pecans

1 3/4 to 2 cups milk (dairy, almond, rice, or soy) or water
2 T 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.
Refigerate 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 laddle.

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.


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