The best delicious Two-grain Pancakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Two-grain Pancakes recipe today!
Hello my friends, this Two-grain Pancakes recipe will not disappoint, I promise! Made with simple ingredients, our Two-grain Pancakes is amazingly delicious, and addictive, everyone will be asking for more Two-grain Pancakes.
What Makes This Two-grain Pancakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Two-grain Pancakes.
Ready to make this Two-grain Pancakes Recipe? Let’s do it!
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1/3 c Cornmeal; (preferably
; stone-ground)
1/4 c Whole-wheat flour
1/4 c All-purpose flour
1 ts Double-acting baking powder
1 ts Sugar
1/2 ts Salt
1 lg Egg; beaten lightly
3/4 c Milk
1 tb Unsalted butter; melted
Vegetable oil for brushing
-the griddle
Pure maple syrup; heated, as
-an
; accompaniment
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. 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. 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. Serve the pancakes with the syrup.
Makes about sixteen 2 1/2-inch pancakes, serving 2.
Yields
1 servings
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