MULTI-GRAIN PANCAKES

from the Heritage

Mix together:
1/2 cup rye flour
1/2 cup whole wheat flour
1/4 cup corn meal
1 cup flour
3 tablespoons sugar
1 tablespoon baking powder
3/8 teaspoon salt
1/4 teaspoon baking soda

Add and mix:
3 eggs
1 and 3/8 cup milk
2 tablespoons oil

Add more milk or water as needed. The heavy flours and corn meal really soak up the liquid and make the batter thick. Ladle onto hot griddle sprayed with “Pam”. This recipe is 1 serving, which serves 6 people. A full boat would be 7x.

Serve with pure maple syrup for a tasty treat. For variety add blueberries, strawberries or apples to batter.

Mix Together 4x 5x 6x 7x
Rye Flour 2 c. 2-1/2 c. 3 c. 3-1/2 c
Whole Wheat Flour 2 c. 2-1/2 c. 3 c. 3-1/2 c.
Corn Meal 1 c. 1-1/4 c. 1-1/2 c. 1-3/4 c
Flour 4 c. 5 c. 6 c. 7 c.
Sugar 3/4 c. 1 c. 1-1/8 c. 1-1/4 c.
Baking Powder 4 Tbsp. 5 Tbsp. 6 Tbsp. 7 Tbsp.
Salt 1-1/2 tsp. 2 tsp. 2-1/2 tsp. 2-7/8 tsp.
Baking Soda 1 tsp. 1-1/4 tsp. 1-1/2 tsp. 1-3/4 tsp.
         
Add & Mix:        
Eggs 12 14 18 21
Milk 5-1/8 c. 6-1/2 c. 1/2 gal. 9-3/8 c.
Oil 1/2 c. 2/3 c. 3/4 c. 7/8 c.