Whole Grain-Buttermilk Pancakes

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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

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

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