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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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These are the best pancakes I have ever tasted. I thought my previous recipe was excellent until I tried these. You can change the proportions of the flours and the cornmeal as long as they add up to 3 cups. To be dairy-free, be sure to use dairy-free margarine. Ingredients:
1/2 cup cornmeal |
1 1/2 cups soymilk or 1 1/2 cups rice milk |
3 eggs |
1/3 cup margarine, melted |
1 teaspoon salt |
1/3 cup sugar |
1 cup whole wheat flour |
1 1/2 cups flour |
2 tablespoons baking powder |
Directions:
1. At the very start, mix the cornmeal with 1/2 cup of the liquid.
2. This will give the cornmeal time to soften.
3. Preheat griddle to 350- 400 degrees F.
4. Beat together the eggs, the remaining liquid, the melted margarine and the salt.
5. Mix in the cornmeal mixture and the sugar, whole wheat flour, all-purpose flour and baking powder.
6. The result should be thick but still pourable.
7. Adjust as needed by adding liquid.
8. Lightly grease the griddle.
9. Drop about 1/4 cup of batter for each pancake.
10. Make shapes or inside out letters if desired.
11. Cook until there are bubbles on the top and edges look less shiny.
12. Turn with spatula and brown the other side.
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