These pancakes are easy like Sunday morning. From start to nosh, it takes about 30 minutes. This makes a small batch, enough for two normal people or me. My high school boyfriend’s dad noted that I have a “healthy appetite”. That’s a Texas-sized euphemism for “girl who eats too much”.
Some things never change. Gimme pancakes or give me death!
Combine all your grains, leavening, and a pinch of salt in a medium bowl. Try mixing up the grains- I’m sure buckwheat, cooked quinoa or brown rice, or spelt flour would be awesome in these pancakes.
Stir ’em all up. Quick note about the cornmeal- it may sound a bit kooky, but it adds an awesome crunch to these. Really crisps up on the outside. Yurm!
Heat up about one tablespoon of oil in a 10 inch stainless steel skillet. Non-stick need not apply. If the oil is hot enough, these pancakes will not stick. I put the heat about 1 or 2 under medium and let it heat up while the batter sets- 8 to 10 minutes or so.
1/2 cup whole wheat flour
1/2 cup rolled oats
1/4 cup cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
small pinch salt
3/4 buttermilk (or 1/2 cup milk + 1/4 cup plain yogurt)
1 tsp vanilla
2 tblsp agave nectar (or honey), optional
Canola oil for frying
Measure out flour, oats, cornmeal, baking powder, baking soda, and pinch salt into a medium bowl. Whisk to combine. In a large measuring cup, add buttermilk, vanilla, eggs, and agave nectar, if using. Whisk thoroughly to combine.
Add wet ingredients to dry ingredients in the medium bowl. Stir gently to combine and let stand, 10-15 minutes.
Heat about 1 tblsp canola oil in a stainless steel skillet over just under medium heat. Wait for oil to shimmer slightly and add roughly half of the mixture, if you like big pancakes, or less if you’d like them small. Cook about 4 minutes each side.
If cooking for a crowd, turn on oven to about 200 degrees. Line a cookie sheet with a cooling rack and stack pancakes on top of cooling rack to keep warm and crisp.
Serve with jam or maple syrup.