Whole Grain-Buttermilk Pancakes
Source: Bon Appétit | September 2000
1 cup whole wheat flour
1/3 cup quick-cooking oats*
1/3 cup yellow cornmeal*
1/3 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
2 large eggs
4 tablespoons butter, melted**
2 tablespoons mild-flavored molasses
Pure maple syrup
Cindy's note I serve with blueberries, bananas and sliced almonds
Mix first 7 ingredients (dry ingredients) in medium bowl to blend.
Whisk buttermilk, eggs, melted butter and molasses in large bowl to blend.
Add dry ingredients; mix just until blended.
Heat griddle or heavy large skillet over medium heat. Spray with cooking spray.
Working in batches, drop scant 1/4 cup batter onto griddle for each pancake.
Cook until brown, about 3 minutes per side.
Serve with syrup.
Makes about 20 pancakes
Cindy's Notes -
* I subbed 2/3 cup Bob's 10 grain cereal for the oats and cormeal
**original recipe called to use half the butter in the batter and half to cook in the pan - I add all to the batter