The secret to these thick and airy four-grain pancakes is separating the eggs, beating the whites to stiff peaks and gently folding into the batter.
1/2 cup old-fashioned rolled oats (not quick-cooking)
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons yellow cornmeal
4 teaspoons brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 large eggs, separated
2 tablespoons butter, melted (or 2 tablespoons vegetable oil)
- Preheat oven to 400°F (205°C).
- Toast oats on a baking sheet in preheated oven, stirring oats occasionally, until oats are fragrant and toasted, about 7 minutes. Transfer oats to food processor. Whirl until coarsely chopped. Transfer to large mixing bowl.
- Add flours, cornmeal, sugar, baking powder, baking soda and salt to oats. Set aside.
- Whisk together buttermilk, egg yolks and melted butter in a small bowl. Set aside.
- Beat egg whites in a clean small bowl until stiff peaks form. Set aside.
- Make a well in center of dry ingredients. Add buttermilk mixture to well; stir until combined. Gently fold in egg whites.
- Heat griddle or skillet over medium heat or to 375°F (190°C). Grease griddle with shortening, if necessary. Griddle is ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.
Makes 9 (4-inch) pancakes.