Yield - About 10 pancakes
Total time - 45 minutes
- 1 cup whole-wheat flour
- ¾ cup all-purpose flour
- ½ cup cornmeal
- ¼ cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 2¼ cups buttermilk or plain yogurt (not Greek)
- 3 large eggs
- ¼ cup unsalted butter, melted, plus more for serving
- 1 tablespoon honey
- Maple syrup, for serving
- In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
- Heat a griddle or large cast-iron skillet over medium heat.
- Check to see if it is hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Add a little butter to the pan and let it melt.
- Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
- Cook until bubbles form and start to burst, about 3 minutes.
- Flip and cook until golden on the other side, 2 to 3 minutes.
- Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
- Repeat with the remaining batter, adding more butter to the skillet as needed.