Yield: 12 Servings
|½ cup||All-purpose flour|
|¼ cup||Toasted wheat germ|
|1½ teaspoon||Poppy seeds|
|½ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|1 tablespoon||Unsalted butter; melted|
Combine flour, wheat germ, poppy seeds, sugar, baking powder, baking soda, and salt in a large bowl. Mix well.
Whisk the egg with buttermilk and melted butter in another bowl. Pour this wet ove rthe dry flour mixture and stir just until mixed.
Heat a griddle over medium heat. Cook pancakes a few at a time. Makes about 12 2- to 3-inch cakes. Keep cooked cakes warm while cooking the others: 225F oven.
Bert says, "Pancakes with a difference, from one of my favorite American cooks, Clara B. Less -- a lady with a good memory and an inexhaustible supply of great dishes."
Recipe by: THE GRAINS COOKBOOK, by Bert Greene Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 07, 1998