I like whole-wheat bread. Sometimes. Whole wheat rolls are fine, too, if white rolls aren’t available. But that’s the extent to which I normally enjoy my whole wheat. I’m not a huge fan of whole wheat tortillas or any kind of dessert made with whole wheat. Whole wheat pancakes? Pass.
Then my grandma sent me this recipe. And it intrigued me. Why? Because it has a lot going on in it besides whole wheat. I figured there were enough other grains and ingredients to cover the heavy taste of whole-wheat. And I was right!
These may be my new favorite pancakes. Thick, healthy-tasting, slightly sweet and completely hearty – they won’t leave you hungry. Especially if you eat almost the entire recipe. Like I did. (I told you they were my new favorite! And in my defense, the recipe only makes about 6 five-inch pancakes.)
- ½ c. flour
- ½ c. whole-wheat flour
- ½ c. quick cooking oats
- 2 T. yellow cornmeal
- 2 T. brown sugar
- 2 tsp. baking powder
- ½ tsp. salt
- 1 c. buttermilk or milk (I used buttermilk)
- ¼ c. plain yogurt or sour cream (I always use sour cream)
- 1 T. vegetable oil
- 2 eggs
- Combine first 7 ingredients. Stir well. Combine remaining ingredients, stir well. Add to flour mixture, stirring until smooth. (My batter was very thick, but I tend not to measure closely with things like flour and such and by default may have a heavy hand when adding these ingredients.)
- Spoon batter onto a hot nonstick griddle or frying pan using a soup ladle. (I fry mine in cast-iron skillets on medium low heat coated in oil.) Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup and low-fat granola if desired. (Granola? That’s weird. I served mine with butter and Golden Syrup.)