Pioneer Pancakes, 21St Century Edition

• 1/3 cup yellow cornmeal, whole grain organic
• 1/3 cup chick pea flour (besan)
• 1 tablespoon sugar, brown or demerara
• 1/2 teaspoon sea salt
• 3/4 cup boiling water
• 1 large egg
• 3/4 cup buttermilk
• 1/3 cup buckwheat flour
• 1/2 teaspoon baking soda
• 1.5 teaspoons baking powder
• 1/4 cup walnuts, chopped
• 1/4 cup cranberries, chopped
• neutral oil for the pan

1. Mix cornmeal, chickpea flour, sugar and salt in a large bowl. Pour the boiling water over it, whisk it in and let it cool. This is the "mush."
2. In a small bowl, beat the egg, then beat in the buttermilk.
3. In another small bowl, mix the buckwheat flour, baking soda, and baking powder together.
4. Add half the liquids to the mush, then the dry flour mix, then the rest of the liquid. Stir in the walnuts and cranberries.
5. Heat a cast iron frying pan until a drop of water sizzles. Add oil to cover the bottom of the pan thinly. Pour in the batter in 1 or 2 tablespoon amounts. Let it cook until you see bubbles on top or the batter has begun to set. Turn, let the bottom brown, and serve. The usual butters and syrups will be welcome, but I prefer my pancakes alone or with a drizzle of yogurt.

yellow cornmeal, chick pea flour, sugar, salt, boiling water, egg, buttermilk, buckwheat flour, baking soda, baking powder, walnuts, cranberries, neutral oil

Taken from food52.com/recipes/16915-pioneer-pancakes-21st-century-edition (may not work)