Whole Grain-Buttermilk Pancakes

Hearty breakfast fare from Rick & Ann’s in Berkeley, California.

• 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.

Bon Appétit September 2000 Rick & Ann’s, Berkeley, CA

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Substitutions: Used only whole wheat flour. Did not use butter and molasses in batter.