| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
Inn, Breakfast |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Yellow cornmeal |
| 1 |
c |
All-purpose flour |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Baking soda |
| 1 |
ts |
Baking powder |
| 2 |
c |
Buttermilk, or plain yogurt |
| 1/2 |
c |
Milk |
| 1/4 |
c |
Vegetable oil |
| 2 |
|
Eggs |
| 1 |
c |
Blueberries, to 2 cups, (optional) |
INSTRUCTIONS
1. Combine the dry ingredients in a large bowl and mix well.
2. Add the buttermilk, milk, oil, and eggs and stir until all ingredients
are incorporated. Gently stir in the blueberries if you are using them. Let
sit for 5 to 10 minutes.
3. Heat a griddle or large frying pan to medium hot and oil lightly. Use a
1/4-cup measuring cup to ladle the batter onto the griddle. Cook until
bubbles form on the surface; turn to brown the second side.
Country Inns and Back Roads Cookbook (1995) by Linda Glick Conway
MC formatted by Brenda Adams <adamsfmle@sprintmail.com>; mc post 7/8/97
Dedicated to the famous and wonderful Rooby Beach, the moderator at
mc-recipe mailing list.
Recipe by: Wildflower Inn, Jackson, Wyoming Posted to MC-Recipe Digest V1
#660 by Badams <adamsfmle@sprintmail.com> on Jul 08, 1997
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