Try chef Cat Cora's recipe for Lemon-Pecan Pancakes, a breakfast dish from her complete seven-day menu.
Servings: Serves 4
  • 1 1/2 cups multigrain or whole grain pancake mix
  • 1/2 lemon , zested
  • 1 1/4 cups slightly warmed low-fat milk
  • 1 large egg , beaten
  • 1/2 cup very finely chopped pecans
  • 1 handful fresh or frozen berries
  • Directions
    Preheat griddle pan or large sauté pan over medium heat.

    In a large bowl, mix the pancake mix with lemon zest. In a separate bowl, mix together the low-fat milk and eggs. Make a well in the center of the flour mixture and pour in the milk mixture and chopped pecans. Whisk just until well combined. This batter can be made the night before and left, covered, in fridge for up to 1 week.

    Use cooking spray to grease griddle pan. Spoon 1/4 cup at a time onto the griddle. Be careful to not let edges touch. Cook until the tops begin to bubble and just turn golden, about 3 minutes. Flip and let cook for 1 to 2 minutes more on the other side until light golden brown. Transfer to a plate and repeat with remaining batter until all pancakes are finished. Serve hot with berries and honey and maple syrup if desired.


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