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Four Grain Pancakes
The secret to these thick, yet airy pancakes is separating the eggs and beating
- 1/2 cup old-fashioned rolled oats (not quick-cooking)
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 2 tablespoons yellow cornmeal
- 4 teaspoons brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 eggs, separated
- 2 tablespoons butter, melted (or 2 tablespoons vegetable oil)
- Heat oven to 400 degrees F (205 degrees C).
- Toast oats on a baking sheet in preheated oven, stirring oats occasionally, until
oats are fragrant and toasted - about 7 minutes.
- Transfer oats to food processor. Whirl until coarsely chopped. Transfer to large
mixing bowl. Add flours, cornmeal, sugar, baking powder, baking soda and salt to
oats. Set aside.
- Whisk together buttermilk, egg yolks and melted butter in a small bowl. Set aside.
- Beat egg whites in a clean small bowl until stiff peaks form. Set aside.
- Make a well in center of dry ingredients. Add buttermilk mixture to well; stir
until combined. Gently fold in egg whites.
- Heat griddle or skillet over medium heat or to 375 degrees F (190 degrees C).
Grease griddle with shortening, if necessary. Griddle is ready when a few drops
of water bubble and bounce around rapidly.
- For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until
puffed and dry around edges. Turn and cook other sides until golden brown.
Makes about nine 4-inch pancakes.
Recipe can be doubled.