My friend, Connie, shared this pancake recipe with me a couple days ago. I have already made it twice since then. One time using the original recipe and the second time with Connie's adaptations. Both ways produced equally light and tasty pancakes. Blueberries add a wonderful natural sweetness.
Oat Cornmeal Pancakes
Cut quantities in half if serving 2 people.
1 cup whole wheat flour (I used whole wheat pastry flour.)
1/3 cup old-fashioned oatmeal run through flour grinder or food processor or use packaged oat flour (Connie used 2/3 cup oatmeal instead.)
1/3 cup yellow cornmeal (Connie used 2 tbsp.)
1/3 cup unbleached white flour (I used Gold ‘n White Flour.)
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
2 cups buttermilk
2 large eggs
4 tbsp butter, melted (I used olive oil.)
Mix dry ingredients together in a bowl. Whisk wet ingredients together. Add wet to dry stirring until just combined. Batter will be lumpy.