- 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 (about) butter, melted
- 2 tablespoons mild-flavored (light) molasses
- Pure maple syrup
Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons 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. Brush with butter. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.
Makes about 20 pancakes.
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Substitutions: Used only whole wheat flour. Did not use butter and molasses in batter.