2 tb Butter
1 1/2 c Milk
3 lg Eggs
3/4 c All Purpose Flour
1/2 c Whole Wheat Flour
1/2 c Rye Flour
1/4 c Stone Ground Cornmeal
1 1/2 tb Sugar
1 tb Baking Powder
1 ts Salt
1/4 ts Baking Soda
1 c Maple Syrup; Warmed
Melt the butter in a (1 Qt) saucepan. Set aside to cool. Combine the milk
and eggs in a small bowl. Mix the flours with the cornmeal, sugar, baking
powder, salt and baking soda in a medium size bowl. Stir the milk mixture
into the flour mixture just until they are well mixed. Stir in the melted
butter. The batter should be slightly lumpy. Let the batter rest for 30
minutes. Lightly oil the griddle or large skillet. Heat over medium high
heat until a drop of water dances across the surface. Stir the batter. Drop
a test cake ( 1/4 cup of batter). Cook until bubbles begin to burst on the
top surface and the bottom is light brown. Turn and cook the other side
until it is browned (1-2 minutes). Add more milk to the batter if the first
cake does not spread well. Serve the pancakes with warm syrup.
Yields
4 Servings