Joshua Catone uses cornmeal in the recipe for a “nuttier and more interesting” pancake than those made from white flour, although they should still result in a “traditional, very fluffy pancake.” This signature menu item from the Murphin Ridge Inn can be replicated in the comfort of your home kitchen. Top with some warmed Ohio maple syrup, berry sauce and applesauce for some extra flair.

Foggy Bottom Pancakes | Makes 6 servings
Recipe courtesy of Murphin Ridge Inn

INGREDIENTS
2 cups white flour
1/3 cup whole wheat flour
1/3 cup cornmeal
1/3 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons sugar
2 eggs
2 cups buttermilk
1/3 cup canola oil
Milk to thin if necessary

DIRECTIONS
Mix the dry ingredients and wet ingredients in separate bowls, and then combine. Batter should be thick and creamy. Pour 1/4 cup of batter on hot, greased griddle for each pancake. Cook pancakes until golden brown.