Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 c Sweet butter
3 c Buttermilk
4 lg Eggs
3/4 c AP flour ( + 1 tb )
1/4 c Whole-wheat flour
1/4 c Wheat germ
1/4 c Rolled oats
1 tb Cornmeal
1 1/2 ts Baking powder
1/2 ts Baking soda
pn Salt
Butter for skillet
Whisk together melted butter, buttermilk and eggs.
Combine all the dry ingredients in a large mixing
bowl. Make a well in the center. Pour in liquid
mixture. Mix together well, but do not overbeat. Allow
batter to relax for 15-20 minutes. Preheat lightly
buttered over medium-high flame. Ladle 1/2 cup batter
on skillet to form each pancake. Wait till pancakes
bubbles and then flip. Keep pancakes warm in 250-deg
oven with bowl on top. Makes 10-12 (large) pancakes.
~----- from Good Enough To Eat Restaurant, 483
Amsterdam Ave, NYC ~----- reported in NY Daily News,
July 14, 1991
