Multi-grain Pancakes

Multi-grain pancakes 
a little more trouble, but so wholesome and good!  Makes about 15 small pancakes.  Tip:  Mix up the dry ingredients the night before, to speed things along in the morning.

This is a recipe from Pamela Anderson - The Perfect Recipe for Losing Weight and Eating Great 

1 C flour
1/3 C cornmeal
1/3 C whole wheat flour
1/3 C old-fashioned oats
4 tsp sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda

1 1/2 C buttermilk, slightly warmed in the microwave
1/2 C milk
2 large eggs
2 T vegetable oil
1 tsp vanilla extract 

Mix dry ingredients in a large bowl.  Whisk together wet ingredients.  Pour wet ingredients into dry, and whisk until just mixed. 

Buttermilk Pancakes

Buttermilk Pancakes 

for two (makes about 8 pancakes): 

1 C flour (half whole wheat is best) 
1 tsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda

2 T melted butter
1 large egg
3/4 C buttermilk
1/4 C milk (plus a little extra if batter needs thinning) 

optional:  add blueberries or chocolate chips at the time of cooking

Mix dry ingredients.
Whisk egg into melted butter.  Add milk and whisk.  Pour wet ingredients into dry ingredients and whisk until incorporated.  Don't over mix. 




For a family (about 16 pancakes):

2 C flour (part whole wheat!)
1 T sugar
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda

4 T butter, melted
2 large eggs
1 1/2 C buttermilk
1/2 C milk (plus extra to thin batter if necessary)


FOR A CROWD:

4 C flour (half whole wheat)
2 T sugar
2 tsp salt
2 tsp baking powder
1 tsp baking soda

8 T (one stick) butter
4 large eggs
3 C buttermilk
1 C milk (plus extra to thin the batter)