Stone-Ground Wheat Cakes
"These pancakes are delightfully light and flavorful and have been a Stephentown breakfast favorite for many years. Romana Tallet at the inn recommends Hodgson Mill brand wheat flour. For a variation add fresh blueberries after spooning the batter onto the griddle. —Millhof Inn, Stephentown, New York..."
INGREDIENTS
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1/2 cup stone-ground wheat flour
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1 cup white flour
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1/2 teaspoon salt
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3-1/2 teaspoons baking powder
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2 tablespoons sugar
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1 egg
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2 cups milk
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2 tablespoons corn oil
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Butter
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