No ordinary pancakes, these are made with a touch of cornmeal and ground oats for unbeatable texture. We love them with blueberries, but they are also good without, with simply a dab of fresh butter and pure maple syrup.
Special Diets:
Ingredients
Method
In a large mixing bowl, combine both flours, cornmeal, ground oats, baking soda, baking powder and salt.
In a separate bowl, whisk eggs and oil together.
Stir in buttermilk.
Stir together liquid and dry ingredients until just combined. Do not over mix.
Add more buttermilk to thin batter if necessary.
Fold blueberries into batter.
Pour 1/4 cup of the batter on a lightly greased, pre-heated griddle or skillet.
Cook until bottoms are golden brown, about 2 to 3 minutes. Flip and cook 1 to 2 minutes longer, or until pancakes are cooked through.
Continue with remaining batter.
Nutritional Info
Serving Size
2 pancakes
Calories
230
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.