These are really dense pancakes with great flavor. Four grains ensures they are also healthy, especially when topped with honey, agave, sorghum, or fruit.
In our house, we have 1 night a week that we have breakfast food. It usually occurs on an evening when we’re pressed for time. That’s the perfect time to have breakfast food for supper!
Next time you have a lazy weekend morn or a tight schedule for supper, give these a try.
- 1¼ cups whole wheat flour
- 1 cup regular rolled oats
- ¼ cup yellow cornmeal
- ¼ cup toasted wheat germ
- 1 tablespoon flax seeds (optional)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- • 2 eggs, lightly beaten
- • 2 cups buttermilk or sour milk (see note)
- • ¼ cup canola oil or cooking oil
- • 2 tablespoons packed brown sugar or honey
- In a large bowl, stir together flour, oats, cornmeal, wheat germ, flax seeds, if you like, baking powder, salt and baking soda. Make a well in the center of the flour mixture; set aside.
- In a small bowl, use a fork to combine eggs, buttermilk, oil, and brown sugar. Add egg mixture all at once to flour mixture. Stir just until moistened (batter is on the thin/runny side).
- For each standard-size pancake: Pour about ¼ cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter to a 4-inch circle. (For dollar-size pancakes, use about 1 tablespoon batter and spread slightly.) Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second side when pancakes have bubbly surfaces and edges are slightly dry. Serve warm with maple syrup.
- Note: For 2 cups of sour milk, place 2 tablespoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2 cups total liquid; stir. Let the mixture stand for 5 minutes before using.