SMITH’S FAVORITE PANCAKES
Contributed by: Sam Nichols and Gael Chaney
Ingredients: 11⁄2 cups whole-grain plain cornmeal 1⁄2 cup whole wheat flour 2 TBS sugar 1⁄2 tsp. salt 11⁄2 tsp. baking powder 1⁄2 tsp. baking soda 2 eggs, separated 2 TBS canola oil or light olive oil 13⁄4 cups fat-free buttermilk
Blend together dry ingredients in a large bowl with a wire whisk or fork. Beat egg yolks, buttermilk and oil together in a separate bowl. Add to dry ingredients and stir just until blended. Beat eggwhites until stiff. Fold whites into batter. Let stand 5-10 minutes while preheating griddle or electric frypan. Pour about 1⁄4 batter for each pancake and let cook at high heat, turning only once, after edges have become dry. For waffles, increase oil to 1⁄3 cup.
(This recipe was contributed as part of a "Cook of the Week" feature.)