I made these for the third time today...not quite satisfied. First batch came out good made as following recipe except used cornmeal for sprinkling the griddle pan. I found cornmeal burned if not watched carefully. Every one still loved them. Second batch was made with whole wheat white flour. I think I got the batter too dry. But my husband still thought they were the best he ever ate. Today I made them with 2 1/2 cups AP flour and 2 1/4 white whole wheat flour...the batter was nice and sticky...and rose very well. Baked them on my one griddle 8 at a time on semolina flour...on cold griddle took 16 min on first side and 7 on second..and just to be sure baked them in 350 oven for 10 min til 200 degrees. second batch on warm griddle took only 7 min to brown on first side and 7 min on 2nd side. and 10 min in oven. They rose well and came out beautiful. I use semolina for sprinkling the griddle. Worked much better. I am going to try again using all whole wheat, and watching that I don't get the batter too dry. My only complaint is how do you get them even in size. I tried dividing the dough..but some are larger than others..not too bad but maybe I should weigh the pieces. Any ideas? Yes, if you really want each piece to be as close as possible in size, you should weigh out the total batter, then divide it up evenly. ~ MaryJane

• Reply