Iroquois White Corn, a staple of the Haudenosaunee (Iroquois) diet, makes a fabulous pancake. Pair it with fruit for a sweet start to the day, or add chopped veggies for a savory version.
Makes 24 pancakes (4-5” diameter)
- 3 cups Iroquois Roasted White Corn Flour
- 2 cups all-purpose flour
- 8 tsp. baking powder
- 5 cups low-fat buttermilk
- 4 eggs (or 2 cups egg substitute)
- ½ tsp. salt
- 8 Tbsp canola oil
In a large bowl stir together flour, corn flour, baking powder, and salt.
In a separate large bowl whisk together the buttermilk, eggs, and oil.
Make a well in the center of the flour mixture. Pour buttermilk mixture into the well. Stir until well mixed.
Lightly coat a non-stick griddle with nonstick cooking spray. Preheat over medium heat. For each pancake, pour a ½ cup onto the griddle. Cook about 4 minutes or until bubbles begin to appear on the top of the pancakes. Using a spatula turn pancakes over and cook 1 to 2 minutes more.
For sweet pancakes: Add blueberries, bananas, diced peaches, etc.
For savory pancakes (great for lunch or dinner): Sauté 1 cup chopped scallions, 1 cup chopped sweet peppers, and 4 tablespoons chopped parsley in canola oil. Add mixture to batter.