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