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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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If you think you don't have time to make breakfast, these are quick and delicious. In place of buttermilk, I throw a splash of vinegar into the milk. Recipe courtesy of Ann Harris, Lancaster, California. YUMMY. Ingredients:
1/2 cup all-purpose flour |
1/4 cup whole wheat flour |
1/4 cup cornmeal |
2 tablespoons sugar |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 egg |
1 cup buttermilk |
2 tablespoons butter, melted |
maple syrup |
Directions:
1. In a large bowl, combine dry ingredients.
2. In a small bowl, beat egg and add buttermilk and butter.
3. Stir into dry ingredients just until moistened.
4. Pour batter by 1/4 cupfuls onto a hot lightly greased griddle.
5. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.
6. Serve with syrup.
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