These are a breakfast favorite at Pendle Hill!
Ingredients:
- 1 cup white flour
- 1 cup cornmeal (sifted)
- 2 cups whole wheat pastry flour
- 3 1/2 tablespoons sugar
- 1 teaspoon salt
- 4 tablespoons baking powder
- 4 large eggs
- 3 1/2 cups milk
- 1/2 cup oil
Mix dry ingredients and wet ingredients separately. Combine lightly but don’t overmix; batter may be slightly lumpy. Let sit for 10-15 minutes. While batter sits, heat griddle to medium heat so that a sprinkle of water makes a sizzling noise. Pour batter in dollops onto griddle. Flip pancakes when they start to bubble. Serves 6-8. Tastes best on a Saturday morning!
