4 years ago
#6 Quote


I can't function without pancakes during the winter months.  Here is my reason for getting out of bed on Saturdays:

1/2 C corn meal
1/2 C buckwheat flour
1/2 C Turkey Red flour, 100% (or 92%, or Red Fife, or Marquis.  Anything will work!)
3 T honey (or molasses, or sugar, or something else)
1/2 t salt
1 t baking soda
3 T oil (or melted butter.  I usually use oil, since I'm too lazy to melt the butter)
1 egg
2 C milk, any kind

The grain ingredients are fungible--it can be all wheat flour, 50/50 wheat flour and buckwheat flour, or almost any combination of flour, corn meal, and buckwheat flour.  (I would limit the corn meal to 1/3 of the total grains)  As always with pancakes, you will be adjusting the final consistency.  It sometimes helps to mix it up an hour before cooking, so the consistency stabilizes a bit.  I have good luck keeping it in the fridge when there is some left over, for at least 2-3 days.  Enjoy!
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