Pancakes by good enough to eat

Yield: 4 Servings

Measure Ingredient
¼ cup Sweet butter
3 cups Buttermilk
4 larges Eggs
¾ cup AP flour ( + 1 tb )
¼ cup Whole-wheat flour
¼ cup Wheat germ
¼ cup Rolled oats
1 tablespoon Cornmeal
1½ teaspoon Baking powder
½ teaspoon Baking soda
pinch Salt
Butter for skillet

Whisk together melted butter, buttermilk and eggs. Combine all the dry ingredients in a large mixing bowl. Make a well in the center. Pour in liquid mixture. Mix together well, but do not overbeat. Allow batter to relax for 15-20 minutes. Preheat lightly buttered over medium-high flame. Ladle ½ cup batter on skillet to form each pancake. Wait till pancakes bubbles and then flip. Keep pancakes warm in 250-deg oven with bowl on top. Makes 10-12 (large) pancakes.

~----- from Good Enough To Eat Restaurant, 483 Amsterdam Ave, NYC ~----- reported in NY Daily News, July 14, 1991

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