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Source: Stop and Smell the Rosemary

Stone Ground Cornmeal Pancakes
Makes a delicious breakfast!
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Serves: 4-6
Prep Time: 15 minutes
Cook Time: Cook until golden brown.
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1 cup all-purpose flour
1 teaspoon baking soda
2 heaping tablespoons baking powder
3 tablespoons sugar
1/4 teaspoon kosher salt
3 heaping tablespoons wheat germ
3 heaping tablespoons yellow corn meal, stone ground
1 cup sour cream
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted
1/2 to 1 cup milk

Combine flour, baking soda, baking powder, sugar, salt, wheat germ, and cornmeal in a large mixing bowl. Stir until well blended. Add sour cream and egg. Blend in melted butter. (Batter will be stiff.) Batter can be prepared in advance and refrigerated at this point which will enhance the flavors. Thin batter with small amounts of milk until it runs slowly out of a cup. Cook on a lightly oiled hot skillet or griddle. Serve with butter and warm maple syrup.

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