Categories: Breakfast, Pancakes

Ingredients

• 3/4 cup whole wheat flour
• 1/3 cup all-purpose flour
• 1/3 cup old fashioned oats
• 1/3 cup yellow cornmeal, preferably stone-ground
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 cups buttermilk
• 3 large eggs
• 4 tablespoons unsalted butter, melted
• 1/4 cup pure maple syrup

Directions

1. In a bowl, whisk together the flours, oats, cornmeal, baking powder, baking soda, cinnamon, and salt.

2. In another bowl, whisk together the buttermilk, eggs, melted butter, and syrup to blend thoroughly.

3. Pour the liquid ingredients over the dry ingredients and mix with a whisk, stopping when everything is just combined (the batter will be lumpy).

4. Lightly butter, oil, or spray a griddle or skillet.

5. Preheat over medium heat, or if using an electric griddle, set to 350°.

6. If you want to hold the pancakes until serving, preheat your oven to 200°.

7. Spoon 1/3 cup batter onto the griddle for each pancake, allowing space for spreading.

8. When the undersides of the pancakes are golden and the tops are speckled with bubbles that pop and stay open, flip the pancakes over with a wide spatula and cook until the other sides are light brown.

9. Serve immediately, or keep the finished pancakes in the preheated oven while you make the rest of the batch.

10. Serve with butter and syrup.

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