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Share your recipes November 2015

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Roasted Cornmeal Pancakes

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Makes 24 pancakes (4 -5” diameter)

3 cups Iroquois roasted white corn flour

2 cups all-purpose flour

8 teaspoons baking powder

½ teaspoon salt

5 cups low-fat buttermilk

4 eggs (or 2 cups egg substitute)

8 tablespoons canola oil

 

In a large bowl stir together corn flour, flour, baking powder, and salt. In a separate large bowl, whisk together the buttermilk, eggs, and oil. Make a well in the center of the flour mixture. Pour buttermilk mixture into the well. Stir until well mixed.

Lightly coat a non-stick griddle with nonstick cooking spray. Preheat over medium heat. For each pancake, pour a ½ cup onto the griddle. Cook about 4 minutes or until bubbles begin to appear on the top of the pancakes. Using a spatula turn pancakes over and cook 1 to 2 minutes more.

For sweet pancakes: Add blueberries, bananas, diced peaches, etc.

For savory pancakes, great for lunch or dinner: Sauté 1 cup chopped scallions, 1 cup chopped sweet peppers, and 4 tablespoons chopped parsley in canola oil. Add mixture to batter.

 


Ann's Article:

Celebrate Tradition This Thanksgiving

 

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