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PANCAKES, NY
| Ingredients | |||
| 1/4 | cup | sweet butter 3 c buttermilk | |
| 4 | lg | eggs | |
| 3/4 | cup | flour, ( + 1 tb ) | |
| 1/4 | cup | whole-wheat flour | |
| 1/4 | cup | wheat germ | |
| 1/4 | cup | rolled oats | |
| 1 | tablespoon | cornmeal | |
| 2 | teaspoon | baking powder | |
| 2 | teaspoon | baking soda | |
| 1 | butter, for skillet | ||
| 1 | salt, pinch | ||
Directions: | |||
| 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 a NY restaurant | |||
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