Foggy Mountain Pancakes Recipe

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Recipe By Murphin Ridge Inn

Note: Must be served with real Ohio Maple Syrup and a dollop of homemade applesauce warm from a pot on the stove. Delicious!

2 C White flour

1/3 C whole wheat flour

1/3 C cornmeal

1/3 C rolled oats

1 t baking powder

1 t baking soda

1 t salt

2 t sugar

2 eggs

2 C buttermilk

1/3 C canola oil

whole milk to thin if necessary

Mix the dry ingredients and the wet ingredients in separate bowls, and then combine them.  Batter should be thick and creamy.  Pour 1/4 C of the batter on a hot, greased griddle for each pancake.  Cook on one side till bubbles start to appear, turn and cook on other side until golden brown.  Yield 6 servings.  Easy to double and triple recipe.

 

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