Edgefield B&B Waffles/Pancakes
This recipe was developed by Daniel Marshall Wood, Innkeeper, Edgefield Bed & Breakfast, Sharon Springs, NY. For rates and availability at this charming and elegant venue, please visit their website.
2 cups baking mix*
Eggs
Oil
Milk
Heaping ¼ cup cornmeal
Heaping ½ cup Edgefield Blend Granola
1 banana, mashed
* You can use any brand baking mix (baking mix, not pancake mix): Jiffy, Price Chopper’s store brand, or Bisquick.
Using 2 cups of the baking mix, add the amount of eggs and oil as directed on the package. Add the cornmeal, granola, and the mashed banana. Cook as one would pancakes or waffles. Freeze leftovers by stacking with a sheet of wax paper in between them; wrap in foil, and place into a freezer-safe bag. Reheat at 350o for about 20 minutes or until warmed through.
Variations:
Add juice and zest of one lemon to the batter.
Kathy Merrick
We have had two occasions where houseguests – who come to visit once a year – have had these pancakes for breakfast. Later in the day, both sets of visitors have said to us, “We have double-checked our schedules and can stay an extra three (or four or five) days. Would you mind?” We were thrilled to have this extra time with our beloved visitors. However, their next comments were surprising: “And we’d like the pancakes for breakfast each day please!”