3/4 cup Whole wheat flour
1/2 cup All purpose flour
1/4 cup Cornmeal
1/4 cup Rolled oats
3 tablespoons Brown sugar
1 teaspoon Baking soda
3/4 teaspoon Salt
2 large Eggs
1 cup Buttermilk
1 cup Sour cream
2 tablespoons Canola Oil
Instructions
Combine dry ingredients in a large mixing bowl. Whisk eggs in medium bowl; add oil, buttermilk and sour cream; whisk together. Add egg mixture to dry ingredients and mix well until dry ingredients are moistened.
Heat a thin film of oil on a griddle or skillet over medium heat. Use about 1/4 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 and pear compote.
Source: japlady@nwu.edu
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Yields: 12 Servings
notes:
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