In my mind, at least, this started before February of this year, but was kicked into high gear by this thread: http://chowhound.chow.com/topics/9628...
So I haunted the various markets in a 20 mile radius from my home, and while it took some doing, I found the flours I needed (with long expiration dates) to get started. Finally, this morning, I got around to experimenting. I used and already tweaked a copycat recipe to mimic the old Aunt Jemima recipe, not the garbage they're selling now. The resulting pancakes had a very slight corny crunch (which I wanted) but also a very slight pastiness (which I most definitely do not want). This list includes the tweaks I made to the source recipe.
1 cup KA AP Flour
2 Tbl. Hodgson Mill Stoneground Rye Flour
2 Tbl. Arrowhead Mills Organic Corn Meal
2 Tbl. Bob's Red Mill Stoneground White Rice Flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 Tbl. sugar
1 tsp. vegetable oil
1 1/2 cups buttermilk
I include the brand names not to name-drop, but because these mills all have different methods and end-results in product. I'm asking all you experienced bakers out there: what should I be tweaking to make pancakes less pasty? I'm currently thinking along two lines: either reducing the rye or rice flour, or soaking the cornmeal.
PS: I should add, these are already better than anything that ever came out of an Aunt Jemima's box. :)