These are wonderful on their own or, as we did in Show #113, with our very special Hickory Smoked Maple Bacon.

Ingredients:

3/4 cup unbleached all purpose flour, organic
2 tbsps whole wheat flour, organic
2 tbsps stone ground cornmeal, organic
2 tbsps maple sugar
1/2 tsp baking soda
1/2 tsp french sea salt, or to taste
1 tbsp canola oil
1 large egg, seperated
1 - 1 1/2 cups buttermilk
1/2 tsp cream of tartar

for service
unsalted sweet butter
Michigan maple syrup, warm

Method:

Place the two flours, cornmeal, maple sugar, baking soda and sea salt in a mixing bowl and quickly whisk them up a bit to break up any lumps and blend the mixture. In another bowl blend the canola oil, egg yolk and buttermilk until smooth. Pour the buttermilk mixture into the flour mixture and blend well. In a third bowl carefully beat the seperated egg white to the soft peak stage with the cream of tartar. Carefully fold the whipped egg white into the batter. Cook immediatley

Makes about 8 4-5 inch flapjacks

*Seperating the fresh egg and whipping the white makes a lighter and far more interesting flap jack. But it's not a do or die kinda thing. If your not in the mood to go through all that trouble, the whole egg can just be added to the buttermilk.