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Stone-Ground Wheat Cakes

Stone-Ground Wheat Cakes
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Yield: Serves 4.

These pancakes are delightfully light and flavorful and have been a Stephentown breakfast favorite for many years. Romana Tallet at the inn recommends Hodgson Mill brand wheat flour. For a variation add fresh blueberries after spooning the batter onto the griddle. –Millhof Inn, Stephentown, New York

Ingredients:

  • 1/2 cup stone-ground wheat flour
  • 1 cup white flour
  • 1/2 teaspoon salt
  • 3-1/2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1 egg
  • 2 cups milk
  • 2 tablespoons corn oil
  • Butter

Instructions:

In a large bowl combine the wheat and white flours, salt, baking powder, and sugar. In a smaller bowl mix together the egg, milk, and oil. Pour the wet ingredients into the dry and stir gently until they are mixed thoroughly; do not overmix. Heat a griddle and butter it well. Spoon the batter onto the hot griddle. Cook until bubbles appear, then flip and brown the other side of each pancake.
Updated Thursday, October 22nd, 2009

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