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Multigrain Griddle Cakes

¾ cup whole wheat flour
½ cup flour
¼ cup cornmeal
¼ cup rolled oats
3 Tbsp light brown sugar
1 tsp baking soda
¾ tsp salt
2 large eggs
1 cup buttermilk
1 cup sour cream

In a large mixing bowl, combine dry ingredients.  In a medium bowl, whisk eggs; add buttermilk and sour cream; whisk together.  Add egg mixture to dry ingredients and mix until dry ingredients are moistened.

Heat a thin film of oil on a griddle or skillet (or spray with a nonstick spray) over medium heat.  Use about ¼ cup batter for each pancake.  Cook, turning once when top is bubbly, until set and golden on both sides, about 4 minutes.

Serve hot with “Apple Pear Compote

Yield: 12 to 14 (4 in.) pancakes