Food Ventures
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
Ann Hattes travels far and wide in search of interesting food adventures.