May 14, 2020
We are so excited about Moondog's corn flour and have been perfecting this easy cornflour pancake recipe. Top them with strawberries from Wintergreen Farm and hazelnuts from My Brother's Farm and serve em with breakfast sausage from Fair Valley Farm and a hot cup of Equiano coffee. What more could you possibly want!?
THE ULTIMATE CORN FLOUR PANCAKES
1 cup Moondog's Farm Corn Flour
1/3 Cup All Purpose Flour
1 Laughing Stock Duck Egg
1 Tbsp Baking Powder
2 Tbsp Melted Butter
2 Tbsp Sugar
1 Cup Milk (alternative milks work well too)
pinch of salt
In a medium sized bowl, combine flour, corn flour, salt, sugar and baking powder. In a separate bowl whisk the duck egg with milk, stream the melted butter into the milk and whisk to combine. Mix the wet ingredients with the dry ingredients. On a hot non-stick or cast iron skillet over medium high heat, fry 1/4 cup of pancake batter at a time. Fry for 2-3 minutes on each side, until they are fluffy and golden! Enjoy!!
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