Recipe| Ingredients | | | 1/4 | cup | sweet butter 3 c buttermilk | | | 4 | lg | eggs | | | 3/4 | cup | flour, ( + 1 tb ) | | | 1/4 | cup | whole-wheat flour | | | 1/4 | cup | wheat germ | | | 1/4 | cup | rolled oats | | | 1 | tablespoon | cornmeal | | | 2 | teaspoon | baking powder | | | 2 | teaspoon | baking soda | | | 1 | | butter, for skillet | | | 1 | | salt, pinch | | | | | |
Directions:
| Whisk together melted butter, buttermilk and eggs. Combine all the dry
ingredients in a large mixing bowl. Make a well in the center. Pour in
liquid mixture. Mix together well, but do not overbeat. Allow batter to
relax for 15-20 minutes. Preheat lightly buttered over medium-high flame.
Ladle 1/2 cup batter on skillet to form each pancake. Wait till pancakes
bubbles and then flip. Keep pancakes warm in 250-deg oven with bowl on top.
Makes 10-12 (large) pancakes.
From a NY restaurant
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