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Monday, February 01, 2016

Great Speckled Pancakes

I always make pancakes from scratch--no mix for me. I have a favorite recipe for oatmeal flour pancakes and another one for buttermilk pancakes. However, my top pick for the heartiest, tastiest pancake of all is the one for the recipe I found in The New York Times Natural Foods Cookbook by Jean Hewitt. (1971)

The original recipe calls for dry milk, which I never have on hand. It also lists brown sugar as optional, but I love brown sugar, so for me it's not optional.

Give these a try next time you make pancakes. I'm sure you will enjoy them, too.


1 cup unbleached white flour
1/2 cup whole wheat flour
1/2 yellow cornmeal
4 teaspoons baking powder
1/2 teaspoon nutmeg
1 tablespoon brown sugar
2 eggs, lightly beaten
1/4 cup oil
2 cups milk

1. Sift the dry ingredients together.

2. Beat in the eggs, milk, and oil.

3. Ladle the mixture onto a hot, oiled griddle. Cook until bubbles form on the top side, which indicates that the bottom is browned. Then flip the pancake and cook the other side.

Yield: About one dozen pancakes.

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