Recipe - Whole Grain Griddle Cakes

One half cup All purpose flour; sifted
before measuring
One half teaspoon Salt
One half teaspoon Doubleacting baking powder
Three fourths teaspoon Baking soda
1 cup Finely milled whole wheat
flour
2 tablespoon Sugar; honey or molasses
1 Egg
2 cup Buttermilk or yogurt
2 tablespoon Melted butter or bacon
drippings

Sift the flour with salt, baking powder and baking soda. Stir in whole
wheat flour. In a seperate bowl, combine and beat sugar, egg, buttermilk
and butter.

Mix the liquid ingredients together quickly into the dry ingredients. Don't
overbeat. Give just enough quick strokes to barely moisten the dry
ingredients. Ignore the lumps. Pour the batter from the tip of the spoon
onto a hot griddle. It will be two to three minutes before the cakes are
ready to turn. When bubbles appear on the upper surfaces, but before they
break, lift the cakes with a spatula to see how well they have browned.
Turn the cakes only once and continue cooking them until the second side is
done. Cooking this side takes only about half as long, and the second side
never browns as evenly. Serve the cakes at once.
Variation:

Whole Grain and Soy Griddle Cakes

Substitute for the all purpose flour:

One fourth cup soy flour

One fourth cup cornmeal

1 cup finely milled whole grain flour Recipe by The Joy of Cooking
Posted to recipeludigest by GramWag@aol.com on Feb 10, 1998