From the farm pancakes

Since this session started, our CSA has been sending us a recipe every week as a suggestion of how to use their goods. We had the ingredients on hand (many of them from the CSA, of course) for this pancake recipe and were intrigued by the whole wheat and cornmeal components, so we gave this a shot for breakfast. I noticed that the recipe didn't include baking soda, so I was a little skeptical, but made the recipe as printed in case there was some sort of farm-grown pancake magic here. Unfortunately this was not the case, and our pancakes came out quite dense as one would expect. However, I do look forward to trying these again with a proper dose of baking soda to hopefully get some fluffiness. We did enjoy the cornmeal flavor in these.

Brinkley Farms
Whole Wheat, Cornmeal Pancakes

1 cup Brinkley Farms 100% Whole Wheat Flour
½ cup Brinkley Farms Yellow Cornmeal
1 teaspoon salt
1 tablespoon sugar
1 ½ cups buttermilk
1 Brinkley Farms brown egg
1 tablespoon vegetable oil

Directions:
Combine all dry ingredients, add wet ingredients. Mix well. (Batter will be somewhat thick, but if too thick you can add a little more buttermilk until desired consistency)

Pre-heat griddle or pan on medium heat, add desired amount of pancake batter to make desired size of cake. Cook on one side till the batter begins to form bubbles. Flip and cook till light, golden brown. Repeat till all batter is used. Serve alone or with your favorite syrup or honey. Pairs well with sausage links or bacon as a side!

And our CSA coordinator added "our kids like to add mini-chocolate chips to the batter as well!"

At least I flipped them perfectly!