
I think I've hit on my perfect pancake recipe. The proportion of whole grains, including cornmeal, gives it a balanced flavor and a texture that is hearty and chewy while still light enough. Bacon fat is commonly used in place of butter in this household, since we keep a constant supply in the fridge of strained grease leftover from cooking bacon. It won't overpower but rather enhance, especially with maple syrup on top.Whole Grain Pancakes with...