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