1-1/3 cup whole wheat flour (can substitute 1 cup ap flour + 1/4 cup wheat germ)
1/2 cup yellow cornmeal
1 t baking soda
1/2 t baking powder
dash of cinnamon (just enough to add depth of flavor w/o actually giving cinnamony taste)
1/2 cup of raisins (opt.)
I recently had one of those happy cooking accidents while trying to make dairy-free pancakes for an allergic niece who was a sleepover guest, and ended up w/ the best pancakes I’ve ever eaten. They are also super easy. Since I don’t plan on ever writing a cookbook, I thought I’d share the recipe w/ you folks.
1Preheat a large electric or double-burner griddle to med-low.
2Beat the eggs, oj conc., water and sugar in small bowl.
3Mix remaining dry ingredients together in larger bowl.
4Add egg mixture to dry ingredients and mix briefly. Some remaining lumps is fine. (Stir in raisins if desired.)
5Drop about 1/3 cup amounts of batter onto greased griddle. Leave until bubbles around the edges of the pancakes don’t fill back in (app. 2 min), then flip and cook about another 1-1/2 minute. Makes about twelve 5-inch diameter pancakes.
6Fan out cooked pancakes on a serving platter and sprinkle a little confectioner’s sugar on top. They are good w/ or w/o syrup.