| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breakfast | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Sweet butter |
| 3 | c | Buttermilk |
| 4 | lg | Eggs |
| 3/4 | c | AP flour ( + 1 tb ) |
| 1/4 | c | Whole-wheat flour |
| 1/4 | c | Wheat germ |
| 1/4 | c | Rolled oats |
| 1 | tb | Cornmeal |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| pn | Salt | |
| Butter for skillet |
INSTRUCTIONS
Whisk together melted butter, buttermilk and eggs. Combine all the dry ingredients in a large mixing bowl. Make a well in the center. Pour in liquid mixture. Mix together well, but do not overbeat. Allow batter to relax for 15-20 minutes. Preheat lightly buttered over medium-high flame. Ladle 1/2 cup batter on skillet to form each pancake. Wait till pancakes bubbles and then flip. Keep pancakes warm in 250-deg oven with bowl on top. Makes 10-12 (large) pancakes. ~----- from Good Enough To Eat Restaurant, 483 Amsterdam Ave, NYC ~----- reported in NY Daily News, July 14, 1991
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