Whole-Grain Pancakes

Step 1

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.

Step 2

Heat a griddle or large cast-iron skillet over medium heat. Check to see if it’s hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.

Step 3

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.

Step 4

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.

Step 5

Repeat with the remaining batter, adding more butter to the skillet as needed.