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    Whole-Wheat Buttermilk Pancakes With Map


    Source of Recipe


    Aunt Saunny

    1 cup whole-wheat flour
    1/4 cup all-purpose flour
    1/4 cup ALBERS® Yellow Corn Meal
    1 tsp baking powder
    1/2 tsp salt
    1/4 tsp baking soda
    1 1/2 cups buttermilk or sour milk*
    2 large eggs, lightly beaten
    2 Tbs honey
    Maple syrup
    1 cup fresh berries (blueberries, raspberries, blackberries and/or sliced strawberries)

    1 Grease griddle or skillet.
    2 Combine whole-wheat flour, all-purpose flour, corn meal, baking powder, salt and baking soda in large bowl. Combine buttermilk, eggs and honey in medium bowl. Add buttermilk mixture to flour mixture; stir until blended but still lumpy.
    3 Heat prepared griddle over medium heat until hot. Pour about 1/3 cup batter onto griddle. Cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining batter. Serve with syrup and berries.

    Servings: 10




 

 

 

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