Pantry Principles – Breakfast


As I’ve mentioned before, I try to stay stocked up with staple foods. Occasionally, however, life happens. It could be that you’ve done more baking than you realized or you were sick last week and skipped going to town, so supplies are low. So now it’s Friday night, the grandkids are here spending the night and they want pancakes for breakfast. I suddenly realize I only have a half of a cup of wheat flour. Hmmm. There’s lots of oatmeal, and here’s some cornmeal. One advantage of both of the following recipes is that the grain is soaked, which makes it more digestible. So we can make:

Oatmeal Pancakes

2 cups uncooked oatmeal

2 cups buttermilk

2 eggs

2 Tbs melted butter

½   cup flour

1tsp baking powder

1 tsp baking soda

½   tsp salt

Combine oatmeal and buttermilk, stir well, cover and refrigerate overnight. In the morning, add remaining ingredients, beat well. Fry on hot greased griddle.



Cornmeal Pancakes

1 cup cornmeal

1 Tbs brown sugar or honey

1 tsp salt

1 cup boiling water

½   cup flour

2 tsp baking powder

½   cup milk

1 egg

Combine cornmeal with honey, salt and boiling water, stir vigorously to thick batter; let it sit overnight. Mix baking powder and flour in one cup, egg and milk in the other. Beat into the cornmeal mush, alternating between wet and dry. Fry on hot greased griddle.


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