3/4 c. pecan halves
3/4 c. unbleached or all-purpose flour
3/4 c. whole wheat flour
4 tsp. baking powder
1/2 tsp. salt
2 lg. eggs
2 c. milk
6 tbsp. unsalted butter, melted
4 tbsp. oil
3 tbsp. maple syrup or honey

Preheat oven to 325 degrees. Spread the pecan halves on a baking sheet and toast them in oven for 10 minutes, until fragrant. Cool, then chop finely by hand or grind in a food processor. Set them aside.

Sift the flours, baking powder, and salt into a small mixing bowl. Stir in the nuts. Beat the eggs, milk, butter, oil and maple syrup (or honey) in a large mixing bowl. Gradually stir in the dry ingredients into the liquid mixture, just until smooth. Let the batter rest for 5 minutes. Serves 5.