Flapjacks (ideal for food processor)
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1 c. whole wheat flour
3/4 c. all-purpose
1/3 c. cornmeal
1/4 c. quick-cooking oats
2 t. baking powder
2 T. brown sugar
1/2 t. salt
1/2 t. baking soda
3/4 t. ground cinnamon
1/2 t. ground nutmeg
3 T. unsalted butter, melted
3 eggs
1-3/4 c. milk
1/4 c. honey
Preheat griddle or large cast-iron skillet.
Combine dry ingredients in large bowl of food processor. Add butter, eggs,
milk, and honey. Pulse until ingredients are combined, about 4 times.
Spoon batter onto heated griddle for each pancake. Cook until the top of
each flapjack shows evidence of many bubbles and bubbles begin to pop -- top
of flapjack will begin to look slightly dry at this point. Flip carefully
and cook until the underside is lightly browned.
Serve immediately. If you plan to freeze these for future use, cool the
flapjacks thoroughly, then layer with wax paper in an airtight container.
Remove only as many as you need and gently warm them in a microwave.
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