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CORNMEAL WHEAT PANCAKES

Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

Delicious with creamed chicken gravy or maple syrup.
Serves 4


• 1 cup / 250 ml boiling water
• 3/4 cup /175ml cornmeal
Stir together until thick. (Cold water and cornmeal may also be cooked together in the microwave 3-5 minutes, until thick.)

• 1-1 1/4 cups / 250-300 ml buttermilk
• 2 eggs
• 1 tablespoon honey or molasses
Beat into cornmeal.

• 1 1/2 cups / 375 ml whole wheat flour
• 1 tablespoon baking powder
• 1 1/2 teaspoons salt
• 1/4 teaspoon baking soda
Sift together and stir into cornmeal. Do not beat. Fry by the spoonful on greased medium-hot frypan.

Variation: Add 1/2 cup /125ml cooked corn to batter.


Ardis Diller, Belleville, Pennsylvania

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