Developed by Denver Post food editor Kristen Browning-Blas, this recipe makes 5 cups dry mix. One cup dry mix makes about 12 medium pancakes. Store extra mix in the freezer in an airtight container for up to 3 months.
Ingredients
1 1/2 cups corn meal
1 1/2 cups unbleached white flour
2 cups whole wheat flour
1/4 cup flax meal
1/4 cup wheat germ
6 tablespoons brown sugar
2 tablespoons baking powder
1 tablespoon baking soda
1 tablespoon salt
Directions
Mix all ingredients.
To make pancakes:
Blend 1 cup dry mix with 1 egg, 1 1/4 cups buttermilk (or an equivalent mixture of milk and sour cream or plain yogurt), and 2 tablespoons vegetable oil. Stir to remove lumps but do not overbeat. Let sit at least 10 minutes to soften corn meal. Pour by half-cups onto hot buttered griddle. Flip when bubbles appear on surface. Cook until golden brown. Serve with melted butter and syrup.
