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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
Yields
4 Servings
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