Four-Grain Healthy But Still Yummy PancakesFrom CLIFF COTTAGE INN - LUXURY B&B SUITES & HISTORIC COTTAGES
(Makes 18 standard-size pancakes or 48 dollar-size pancakes)
1-1/4 cups whole wheat flour
1 cup regular rolled oats (Irish if you can get them)
1/4 cup yellow cornmeal (don’t use self-rising mix)
1/4 cup toasted wheat germ
1 tablespoon flax seeds (optional but definitely a good addition!)
1 tablespoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon baking soda
2 large eggs, lightly beaten (don’t overbeat as it “kills” them)
2 cups buttermilk or sour milk*
1/4 cup canola oil
2 tablespoons packed dark brown sugar or honey
Pure maple syrup
In large bowl mix flour, oats, cornmeal, wheat germ, flax seeds, baking powder, salt and soda. Make a small well in center of flour mixture and set aside. In small bowl use fork to combine eggs, buttermilk, oil and brown sugar. Add egg mixture all at once to flour mixture. Stir until moistened – batter should be slightly lumpy and thick.
For each standard-size pancake, pour ¼ cup batter onto a hot, lightly greased griddle or heavy skilled, spreading to form a 4-inch circle. (For dollar-size pancakes, use about 1 tablespoon batter and spread slightly.) Cook over medium heat 1 to 2 minutes on each side or until golden, turning to second side when pancakes have bubbles on top and edges look a bit dry.
Serve warm with maple syrup heated up in the microwave, sausage links or bacon and a fresh fruit garnish.
*SOUR MILK: For 2 cups of sour milk, place 2 tablespoons lemon juice or vinegar (rice vinegar is best) in a glass measuring cup. Add enough milk to make 2 cups total liquid. Sir then let the mixture stand for 5 minutes before using.
TIP TO KEEP PANCAKES WARM: Place cooked pancakes on oven-proof plate in a 200-degree oven while cooking the rest of the batter.