Yep, you heard me.
Ingredients
1 cup milk
1 tbsp white vinegar
2 tbsp butter
3/4 cups whole wheat flour
Scant 1/3 cup rolled oats
3 tbsp coarse cornmeal (polenta)
1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1 egg
1 tsp vanilla
2 tsp honey (optional)
1/4 cup frozen raspberries, broken into smaller pieces
chocolate chips (or chopped dark chocolate)
Combine the milk and vinegar and let sit for at 5-10 to approximate buttermilk. Melt the butter and set aside.
Combine the dry ingredients in a large bowl.
In a separate bowl, combine the lightly curdled milk, egg, vanilla, and honey. Stir in the butter. Then pour the whole mixture into the dry ingredients, stirring as you go until just combined. Add the raspberries and some chocolate chips.
Heat a skillet over medium heat until very hot. Add a pat of butter and coat the bottom. Drop pancake batter by the 1/4 cup. Flip when the edges are dry and cook till golden brown.
Serve with a little maple syrup drizzled over the top.
Serves 3.
