Whole Grain-Buttermilk Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Hearty breakfast fare from Rick & Ann's in Berkeley, California. Ingredients:
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 |
Directions:
1. 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.
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