| 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
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”