Summer Brunch: Main Courses: Farmer's Breakfast Pancakes
Recipe created for you by Wild Thymes Farm
Farmer's Breakfast Pancakes
1 cup all-purpose flour
1 ½ cups whole-wheat flour
½ cup yellow cornmeal
1 cup rolled oats
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 ½ sticks unsalted butter, cold and cut into small pieces
4 cups buttermilk
½ cup honey
1 cup chopped walnuts
Combine dry ingredients in a food processor and mix until well blended. Add 1 ½ sticks butter and process until mixture resembles coarse meal.
Beat the eggs and buttermilk together in large bowl. Beat in the honey. Add flour/dry ingredient mixture. Fold in the pecans.
Heat buttered griddle or frying pan. Ladle the batter onto pan into 5 inch pancakes. Cook until golden on both sides. While pancakes are cooking, combine 1 stick of butter and Wild Thymes Cranberry Apple Walnut Sauce in a saucepan and simmer until butter is melted and combined with the preserves. Serve the cranberry mixture over pancakes as a delicious alternative to maple syrup.
* Any Wild Thymes Cranberry Sauce can be substituted.