Whole Grain Pancakes

Ingredients:

2 1/4 Cups medium grind Cornmeal

3 Cups boiling water

2 3/4 Cups Buttermilk

6 eggs

3 1/2 Cups Whole Wheat flour

1/4 Cup ground Flaxseed

3 Tablespoons Baking Powder

3 Teaspoons Salt

3/4 Teaspoon Baking Soda

Method:

Pour boiling water over the cornmeal in a large mixing bowl. Let set about 2 or 3 minutes. Add buttermilk.

Add eggs. Mix well. Add flaxseed. Sift flour with baking powder, salt and baking soda; add to wet mixture and whisk well.

Pour ladelfuls onto greased skillets over medium to medium-high heat. Cook until bubbled on the first side, then flip.

Serve with butter and maple syrup.

Note:

I have left out the oil traditionally found in nearly all pancake recipes. I've made this with and without oil and there is no detectable difference. Flaxseed contains some natural oils and is all that is needed in this recipe.