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Low-Fat Multigrain Pancakes

3/4 cup whole-wheat flour
1/2 cup unbleached flour
1/4 cup cornmeal
1/4 cup quick or rolled oats
1/2 cup brown sugar -- packed
1 teaspoon baking soda
1/4 teaspoon salt
2 large egg whites
1 cup buttermilk, at room temperature (see Cook's Note)
1 cup fat-free sour cream

1. In a mixing bowl, combine flours, cornmeal, oats, brown sugar, baking soda, and salt; set aside
2. In another mixing bowl, beat egg whites until soft peaks form; gently stir in buttermilk, and sour cream. Add flour mixture and stir just until batter is moistened.
3. Heat greased griddle or skillet over medium heat or to 375*F (190*C). Griddle is ready when a few drops of water bubble and skitter rapidly around.
4. For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed, bubbly and dry around edges. Turn and cook other sides until golden brown.

Makes about 16 (4-inch) pancakes

Cook's Note: You can substitute the buttermilk by placing 1 tablespoon white vinegar in a glass measure and adding enough milk to equal 1 cup. Let stand for 5 minutes prior to using.