Whiteley Creek Homestead

My friend, Connie, shared this pancake recipe with me a couple days ago. I have already made it twice since then. One time using the original recipe and the second time with Connie's adaptations. Both ways produced equally light and tasty pancakes. Blueberries add a wonderful natural sweetness.

Oat Cornmeal Pancakes

Cut quantities in half if serving 2 people.

1 cup whole wheat flour (I used whole wheat pastry flour.)

1/3 cup old-fashioned oatmeal run through flour grinder or food processor or use packaged oat flour (Connie used 2/3 cup oatmeal instead.)

1/3 cup yellow cornmeal (Connie used 2 tbsp.)

1/3 cup unbleached white flour (I used Gold ‘n White Flour.)

2 tsp baking powder

¼ tsp baking soda

¼ tsp salt

2 cups buttermilk

2 large eggs

4 tbsp butter, melted (I used olive oil.)

Mix dry ingredients together in a bowl. Whisk wet ingredients together. Add wet to dry stirring until just combined. Batter will be lumpy.