Fluffy MixeD-Grain PanCakes

These pancakes are thick and fluffy, but if you prefer thinner pancakes, add a little more buttermilk. We love the flavor that comes from varying the grains, but if you prefer more traditional pancakes, you can substitute more flour for the cornmeal and oats. On the other hand, if you have other grains available—wheat germ, wheat bran, ground flaxseed, just to name a few—experiment by replacing 1 tablespoon of the flour with any of those. Your pancakes will not only be even healthier, they will also taste great.

❚ ADULT: YES ❚ HANDS-ON TIME: 30 MINUTES ❚ TOTAL TIME: 30 MINUTES ❚ MAKES: 16 (4-INCH) PANCAKES KITCHEN GEAR Measuring cups Measuring spoons Large bowl Large spoon Medium bowl Large skillet Spatula INGREDIENTS 1 cup whole-wheat flour¾ cup all-purpose flour½ cup cornmeal (any grind)¼ cup old-fashioned or quick-cooking rolled oats, left whole or ground into powder2 teaspoons baking powder1 teaspoon salt½ teaspoon baking soda2 large eggs2¼ cups low-fat buttermilk2 tablespoons vegetable oil or melted unsalted butter, plus more for the panMaple syrup, for serving INSTRUCTIONS 1. Put the flours, cornmeal, oats, baking powder, salt, and baking soda in the large bowl and mix well. Set aside. 2. Crack the eggs into the medium bowl, add the buttermilk and oil, and mix well. 3. Add the buttermilk mixture to the…

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ChopChop (Digital) - 1 Issue, Winter 2024 - Issue 58

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