Two-Grain Pancakes
Serves: 6
Madilyn Boehm
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
46
Sourness
48
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Wheat Flour (whole-)1 cup
All-Purpose Flour1 tsp
Sugar1 tsp
Salt1 large
Egg (beaten lightly)3 cup
Milk1 tbsp
Unsalted Butter (melted)Directions:
1
In a bowl whisk together the cornmeal, the flours, the baking powder, the sugar, and the salt, add the egg, the milk, and the butter, and whisk the batter until it is blended well
2
Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with oil
3
Working in batches, drop the batter by large spoonfuls onto the griddle, cook the pancakes for 30 seconds to 1 minute on each side, or until they are golden, and transfer them as they are cooked to a platter
4
Serve the pancakes with the syrup
5
In a bowl whisk together the cornmeal, the flours, the baking powder, the sugar, and the salt, add the egg, the milk, and the butter, and whisk the batter until it is blended well
6
Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with oil
7
Working in batches, drop the batter by large spoonfuls onto the griddle, cook the pancakes for 30 seconds to 1 minute on each side, or until they are golden, and transfer them as they are cooked to a platter
8
Serve the pancakes with the syrup