Summer Brunch: Main Courses: Farmer's Breakfast Pancakes
Recipe created for you by Wild Thymes Farm

Summer Brunch Index

Farmer's Breakfast Pancakes

Serves 6

1 cup all-purpose flour

1 cups whole-wheat flour

cup yellow cornmeal

1 cup rolled oats

1 tablespoon baking powder

2 teaspoons baking soda

1 teaspoon salt

2 sticks unsalted butter, cold and cut into small pieces

4 eggs

4 cups buttermilk

cup honey

1 cup chopped walnuts

2 cups Wild Thymes Cranberry Apple Walnut Sauce*

Combine dry ingredients in a food processor and mix until well blended. Add 1 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.