Multigrain Pancakes

Ingredients

• Wheat flour

  White, all-purpose, unenriched

  1 cup or 125g

• Cornmeal

  Whole-grain, yellow

  ⅓ cup or 41g

• Wheat flour

  Whole-grain

  ⅓ cup or 40g

• Rolled oats

  Plain, dry oatmeal

  ⅓ cup or 27g

• Sugar

  White, granulated sugar

  4 tsp or 17g

• Salt

  Table

  ½ tsp or 3g

• Baking powder

  Leavening agents, low-sodium

  1 tsp or 5g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Buttermilk

  Milk, fluid, cultured, lowfat

  1 ½ cup or 368g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Vanilla extract

  1 tsp or 4g

Directions

1. Heat a large nonstick skillet or griddle over low heat. In a bowl, mix the all-purpose flour, cornmeal, whole wheat flour, oats, sugar, salt, baking powder, and baking soda.
2. Pour the buttermilk and milk into a 2-cup measuring cup and microwave on high for 30 seconds. Transfer to a bowl and whisk in the eggs, oil, and vanilla extract. Pour into the dry ingredients and whisk until just combined.
3. Increase the heat under the skillet to medium and brush with the oil. When the oil starts to spider, pour the batter, 1/4 cup at a time, into the skillet or griddle. Cook for 2 to 3 minutes, or until the pancake bottoms are golden brown and the tops start to bubble. Then flip the pancakes and cook until golden brown on the other side. Repeat with the remaining batter, brushing the skillet or griddle again with oil. Serve hot.