Pancakes made with whole rye flour and cornmeal
Amy Halloran is author of The New Bread Basket, a passionate book about the benefits of locally-grown grains (including why they taste so much better than mass-market flour brands). To demonstrate how much tastier fresh-ground local grains can be, she makes a version of these pancakes. It’s brilliant ambassadorship because they’re created right before your eyes, and who can resist an offer of hot flapjacks? These rye/cornmeal pancakes are her current favorites, though the recipe is infinitely variable. Amy prepares the mix in advance, then scoops out a cup to make approximately 10 5-inch pancakes.
Ingredients for mix:
2 c whole rye flour (preferably local and fresh-ground)*
2 c cornmeal (preferably local and fresh-ground)*
1 T plus 1 t baking powder, preferably Rumford
1 t baking soda
1 ½ t salt
2 t sugar (optional)**
Method: mix all ingredients and blend with a whisk.
Ingredients for pancakes:
1 c pancake mix
1-2 eggs
3/4 c milk***
1 T yoghurt***
Method: Beat eggs and mix in other liquid ingredients. In another bowl, make a well in the dry pancake mix and pour in the liquid ingredients. Mix with a spoon until most (but not all) lumps are absorbed; the batter does not need a smooth consistency. Cook on a griddle over medium heat with lots of butter (since the pancakes themselves have no fat). Serve with maple syrup or your favorite pancake topping.
*You can substitute 4 c whole wheat pastry flour for the dry ingredients, or experiment with your own blend.
** Because the base recipe has no sugar, it can be used with sweet or savory accompaniments. But if you’re having for breakfast with syrup, I’d add the sugar.
*** Or use 3/4 whole buttermilk.
