|Prep time||15 minutes|
Some may call them pancakes, but these hardy, manly, stick to your ribs, Maine version of the pancake is unique enough to warrant another name. My favorite way to eat these is hot off the griddle liberally slathered in peanut butter melting off the edges and mixed with large amounts of syrup.
I also find that a stack of three griddle cakes each prepared in this is perfect. Occasionally, keeping the stack properly on top of each other can be a challenge, eventually the syrup will sufficiently squeeze from between the cakes that the peanut butter has a chance to stick them together. ~Josiah
1 cup whole wheat flour
1 cup rolled oats
1/2 cup unbleached flour
1/2 cup corn meal
1 Tbs. baking powder
1 tsp salt
1 cup finely chopped walnuts
2 large eggs
2 1/4 cups milk
1/2 cup sugar, honey
1/4 cup vegetable oil
Combine dry ingredients including walnuts in a large bowl and toss with fingers to mix.
In separate bowl beat eggs lightly then blend in remaining liquids.
Make a well in the dry ingredients and add liquids ALL AT ONCE. Blend with a few deft strokes.
Let sit 10 minutes, then cook on a hot griddle.
Serving size is entirely dependent on the size of griddlecake you make. You'll figure it out.