Cornmeal Pancakes with Butter & Maple Syrup

These pancakes are filling! The stone ground cornmeal makes for a hearty pancake with a nice crunchy texture. Once you smear on the butter and drizzle the maple syrup over the top, they are just about perfect.

If you prefer a more delicate pancake, you can substitute corn flour for the stone ground cornmeal.

Ingredients:

• 1 Cup Whole Wheat Pastry Flour
• 1 Cup Stone Ground Cornmeal
• 1 Tbsp Baking Powder
• 1 tsp Salt
• 2 Eggs
• 1 Tbsp Maple Sugar or Maple Syrup
• 1 Cup Whole Milk
• 3 Tbsp Canola Oil
• Butter
• Pure Maple Syrup (I use Grade B for its deeper flavor)

Directions:

In a mixing bowl, whisk together the pastry flour, cornmeal, baking powder and salt. In a separate bowl, beat the eggs and blend in the maple sugar. Stir in the milk and oil to incorporate.

Pour the wet mixture over the dry mixture and stir until just combined.

Ladle the mixture onto a non-stick skillet and allow to set until bubbles form on the surface, then turn the pancake and cook the other side until golden brown.

Serve with a smear of butter and a good drizzle of maple syrup.

Makes 4 Large Pancakes

Sources:

• Soft White Winter Wheat Pastry Flour – Wild Hive Farm 
• Stone Ground Cornmeal – Wild Hive Farm
• Eggs – Gift from Megan R from her chickens
• Milk – Hudson Valley Fresh
• Butter – Ronnybrook Farm
• Maple Syrup – Oliverea Schoolhouse Maple