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Sunday, April 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Sam Nichols and Gael Chaney
  • 11â�„2 cups whole-grain plain cornmeal
  • 1â�„2 cup whole wheat flour
  • 2 TBS sugar
  • 1â�„2 tsp. salt
  • 11â�„2 tsp. baking powder
  • 1â�„2 tsp. baking soda
  • 2 eggs, separated
  • 2 TBS canola oil or light olive oil
  • 13â�„4 cups fat-free buttermilk
Blend together dry ingredients in a large bowl with a wire whisk or fork. Beat egg yolks, buttermilk and oil together in a separate bowl. Add to dry ingredients and stir just until blended.
Beat eggwhites until stiff. Fold whites into batter. Let stand 5-10 minutes while preheating griddle or electric frypan. Pour about 1�4 batter for each pancake and let cook at high heat, turning only once, after edges have become dry.
For waffles, increase oil to 1�3 cup.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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PHCC - Click for Website
Rives S. Brown Realtors - Click for Website
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