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Title: Three-Grain Flapjacks
Categories: Pancake
Yield: 18 Pancakes
| JUDI M. PHELPS | ||
| 3/4 | c | Old-fashioned rolled oats |
| 1 | c | Lukewarm milk |
| 1/2 | c | Stone-ground cornmeal |
| 1/2 | c | Buttermilk |
| 1/4 | c | Unsulphured molasses |
| 1/4 | c | Vegetable oil |
| 2 | Eggs | |
| 1 1/4 | c | Whole wheat flour |
| 2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Salt |
In a small bowl, combine the oats and milk; let stand for 10 minutes. Put 1 cup of cold water into a small heavy saucepan. Whisk in the cornmeal and bring to a boil over high heat, whisking constantly. When the mixture starts to thicken, reduce the heat slightly. Cook, stirring until quite thick, 2-3 minutes. Scrape the cornmeal mixture into a medium bowl and let cool for 5 minutes.
Whisk in the buttermilk, molasses and oil. Whisk in the eggs, one at a time. Stir in the reserved softened oats.
In a large bowl, toss together the whole wheat flour, baking powder, baking soda, and salt. Make a well in the center and pour in the wet mixture. With a wooden spoon, beat just until a few dry streaks remain. Let the batter stand for 10 minutes.
Preheat a griddle or large heavy skillet (preferably cast iron) over moderate heat until a drop of water skitters on the surface. Lightly oil the griddle. Stir the batter 3 or 4 times, then ladle a few 1/4-inch scoops of batter onto the griddle, allowing them room to spread. Cook over moderate heat until the bubbles burst on the surface, about 1 minute. Flip the pancakes and cook until golden underneath, about 1 minute longer. Continue with the remaining batter, serving the pancakes hot off the griddle.
Source: The Best of Food & Wine, 1990 Collection.
Shared and MM by Judi M. Phelps. Internet: jphelps@shell.portal.com or juphelps@delphi.com
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