Multi-grain Buttermilk Pancakes
1 1/3 cup white whole wheat flour
1/3 cup quick-cooking oats
1/3 cup yellow cornmeal (I use Arrow Hill Mills)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
2 large eggs
4 tablespoons melted butter or oil (I use organic canola oil)
2 tablespoons blackstrap molasses
Topping: Maple syrup
Preheat your griddle on medium-low with coconut oil, ghee, or other fat that won't burn. Combine dry ingredients. I use cast iron or enameled cast iron griddles or skillets. With this size batch, I find I can get away with the lazy one bowl approach: whisk together dry ingredients, dump the wet ingredients on top, stir the puddle on top a bit with a fork, and then incorporate the wet into the dry ingredients with a fork and spatula. Let the batter sit until it thickens up (5 to 10 minutes). Melt butter on griddle, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, adding more butter between batches. Serve with maple syrup.
I meant to take a photo of these pancakes this morning, but they were gone before I had a chance to snap a picture. Enjoy!
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