Ingredients

How to make it

  • TOTAL TIME: 25 MIN
  • These crisp pancakes are so good you'll eat many more of them than you mean to. Smith Fork Ranch serves them with lean, spicy sausages from nearby Mendicant Ridge Elk Ranch (http://www.mrelk.com/) ).
  • In a medium bowl, whisk together the flour, cornmeal, sugar, baking
  • powder, baking soda and salt. In a small bowl, whisk the buttermilk with
  • the egg yolk. In a medium bowl, beat the egg white until firm peaks form. Add the buttermilk mixture to the dry ingredients and stir gently with a wooden spoon until evenly moistened; there will still be some lumps. Fold in the beaten egg white and then the Buffalo Berries (you can use huckleberries or blueberries).
  • Heat a large cast-iron skillet. Add 1 tablespoon of the oil, and when
  • it is hot, spoon 1/4 cup of the batter into the skillet for each pancake.
  • Cook over moderate heat until browned on the bottom and bubbles appear on the surface, about 3 minutes. Flip and cook until browned on the second side, about 2 minutes longer. Keep the pancakes warm in a low oven while you continue with the remaining oil and batter.
  • Serve the pancakes with butter and maple syrup.
  • Adapted from Smith Fork Ranch
  • http://nativechefs.com

Reviews & Comments 3

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  • redhawk 12 years ago
    This sounds really good! I had to learn to make Acorn cakes as part of my Medicine Woman training...from start to finish...and when you finish making THOSE...you wish you wouldn't have started! lmao...(perhaps Acorn is an acquired taste and I simply haven't gotten there yet...THESE sound devine!
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  • invisiblechef 12 years ago
    These sound very good!
    Thanks so much..

    Marie
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  • chefmeow 12 years ago
    These sound fabulous. Will have to make this weekend. Can't wait. Yummy.
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