| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
April 1993 |
1 |
servings |
INGREDIENTS
| 1/3 |
c |
Cornmeal; (preferably |
|
|
; stone-ground) |
| 1/4 |
c |
Whole-wheat flour |
| 1/4 |
c |
All-purpose flour |
| 1 |
ts |
Double-acting baking powder |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
lg |
Egg; beaten lightly |
| 3/4 |
c |
Milk |
| 1 |
tb |
Unsalted butter; melted |
|
|
Vegetable oil for brushing the griddle |
|
|
Pure maple syrup; heated, as an |
|
|
; accompaniment |
INSTRUCTIONS
In a bowl whisk together the cornmeal, the flours, the baking powder, the
sugar, and the salt, add the egg, the milk, and the butter, and whisk the
batter until it is blended well. Heat a griddle over moderately high heat
until it is hot enough to make drops of water scatter over its surface and
brush it with oil. Working in batches, drop the batter by large spoonfuls
onto the griddle, cook the pancakes for 30 seconds to 1 minute on each
side, or until they are golden, and transfer them as they are cooked to a
platter. Serve the pancakes with the syrup.
Makes about sixteen 2 1/2-inch pancakes, serving 2.
Gourmet April 1993
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