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Vineyard Pancakes

1 cup unbleached all-purpose flour
1/3 cup whole-wheat flour
2 tablespoons buckwheat flour or fine-ground yellow cornmeal
1 cup skim milk
1 egg, lightly beaten with a fork
2 tablespoons vegetable oil, such as canola, safflower or corn
1 1/2 teaspoons baking powder

Combine 1/2 cup of the all-purpose flour, the whole-wheat flour, buckwheat or cornmeal, and milk in a mixing bowl. Gently whisk in the beaten egg and oil. Add the remaining all-purpose flour and baking powder, stirring gently until just combined. Do not overmix; the batter will have small lumps. Let stand 3 minutes at room temperature.

Place a lightly greased griddle or nonstick skillet over medium heat; it is ready when a drop of water skates over the surface. Measure 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, the edges are dry and the bottoms are golden brown, about 2 minutes. Turn once, cooking the opposite sides until golden, about 1 minute (the second side will take half the amount of time to cook as the first). Serve immediately, or keep warm in a 200-degree oven until ready to serve.

Makes about 8 pancakes.

Adapted from "The Art of Quick Breads" by Beth Hensperger

Thursday, October 04, 2001

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