HEARTY HOTCAKES

Hearty Hotcakes image

In her Everett, Ontario kitchen, Nancy Horsburgh blends buttermilk with cornmeal and two kinds of flour to make these filling pancakes that are sure to wake up your family and keep 'em going until lunch. The oats give these golden hotcakes a bit of crunch.

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 16 hotcakes.

Number Of Ingredients 12

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Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup cornmeal
1/2 cup quick-cooking oats
2 tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2-1/2 cups buttermilk
3 tablespoons butter, melted
Maple syrup or topping of your choice

Steps:

In a large bowl, combine the dry ingredients. In a small bowl, beat egg, buttermilk and butter; stir into dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with syrup or topping of your choice.

Nutrition Facts : Calories 222 calories, Fat 6g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 372mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges