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Course: Breakfast Ingredients
2/3 c old fashioned rolled oats
1 1/3 c whole wheat flour
2/3 c unbleached all-purpose flour
2/3 c yellow cornmeal
4 t baking powder
2 t baking soda
2 t salt
1 stick unsalted butter, cold, cut into bits
4 c buttermilk
4 larg eggs
1/3 c maple syrup (the real stuff)
melted butter for griddle Directions
1. process the oats in a blender or food processor fitted with the steel blade into a coars powder. mix the oats, whole-wheat flour, un-bleached flour, cornmeal, baking powder, baking soda and salt together in a large mixing bowl.
2. using a pastry blender or your hands, work the butter into the dry ingredients until well blended.
3. whisk the buttermild, eggs and maple syrup together in another bowl. add to the flour mixture and stir until well blended. let the batter stand for 5 min.
4. heat a large griddle over medium heat. when hot, brush the surface with some of the melted butter.
5. drop large spoonfuls of the batter onto the griddle to make pancakes 4 to 5 inches in diameter. when bubbles form on the top and the bottoms are light brown, flip them over and continue to cook until cooked through, about 2 minutes.
6. serve at once or keep them warm in a 275 F oven until all of the pancakes are cooked.
7. leftover batter may be stored in the refrigerator in a covered plastic container for 2-3 days or frozen for up to 2 months.

makes 8-10 servings or about 24 pancakes.