Whole Grain Pancakes
1/2 cup whole-wheat flour
1/4 cup buckwheat flour
2 tablespoons fine grain cornmeal
2 tablespoons quinoa
1 tablespoon sugar
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, whisked
3/4 cup buttermilk
1/2 teaspoon vanilla
1/2 stick (1/4 cup) unsalted butter, melted, plus 1 tablespoon for the pan
Whisk together dry ingredients in a large bowl. Whisk together eggs, buttermilk and vanilla in a small bowl until smooth. Add the wet ingredients to the dry ingredients and stir just until combined, then whisk in the melted butter.
Heat a large nonstick skillet over medium heat. When hot, butter the pan lightly, then drop the batter by scant 2 tablespoonfuls, 3 to 4 at a time. Cook pancakes for 1 to 2 minutes, or until golden brown, then flip and cook 1 minute more. Serve hot, and repeat with remaining batter, buttering pan as needed.
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