MULTIGRAIN PANCAKES

MULTIGRAIN PANCAKES image

Yield 16 pancakes

Number Of Ingredients 14

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3/4 cup whole wheat flour
1/2 cup unbleached all-purpose flour
1/2 cup Silver Palate Thick and Rough Oatmeal
1/4 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt or to taste
4 tablespoons vegetable oil
2 eggs
2-2-1/4 cups buttermilk
4 tablespoons honey
1/2 cup chopped pecans
Vegetable oil
Maple syrup

Steps:

Combine whole wheat and all-purpose flours, oatmeal, cornmeal, baking powder, baking soda and salt in a food processor and process only to blend. Blend oil, eggs, 2 cups of buttermilk and honey together in a large bowl. Add flour mixture and stir just until blended. Fold in pecans. Heat a griddle or large skillet over medium-high heat. Brush with oil. Ladle a 1/4 cup-measure of batter onto griddle for each 4-inch pancake. Cook until golden brown on the bottom and small bubbles form on surface, about 1 minute. Turn and cook second side until brown. Adjust heat to keep pancakes from burning before cooking through. Remove and keep warm until all pancakes are done. Serve with maple syrup or top with Silver Palate It's the Berries.