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1/2 cup all-purpose flour
1/3 cup whole wheat flour
1/4 cup uncooked quick-cooking oats
2 tablespoons yellow cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chopped pecans, toasted
1 large egg or 1/4 cup egg substitute
1 cup buttermilk
2 tablespoons vegetable oil
Hot syrup
Stir the first 9 ingredients; make a well in center of mixture.
Stir together the egg, buttermilk and oil; add to dry ingredients, stirring just until moistened.
Pour about 2 tablespoons batter for each pancake onto a hot, lightly greased griddle. Cook until tops are covered with bubbles and edges look cooked; turn and cook other side.
Serve with syrup
Yield: 14 small pancakes or 7 pancakes if using 1/4 cup for each pancake as I did.
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