Southern Style Whole Grain Pancakes

These are hearty and wonderful–our whole family loves to eat them up!  We were delighted to try them the first time a year ago, when our friend Dave brought them over for our small group supper.  They made all other pancakes taste plain.  So now this is our go-to recipe for pancakes.

1 1/2 c. all-purpose flour
1 1/2 c. whole wheat flour
1 c. instant oats
2/3 c. cornmeal
3 T. sugar
2 T. baking powder
1 t. salt
6 eggs, separated
6 T. canola oil, plus 1/2 c. separated
3 c. buttermilk

Whip egg whites until stiff with a beater. Set aside. In a separate bowl mix together the flours, oats, cornmeal, sugar, baking powder and salt. In a smaller bowl blend the egg yolks, buttermilk and 6 T. oil, thoroughly.

Blend the buttermilk mixture with the dry ingredients completely. Gently fold in egg whites.

Heat 1/4 c. oil in griddle or large frying pan. (Add extra oil, as it gets dry). Cook the pancakes 1/2 c. at a time. Makes 16 pancakes. Serve with your favorite syrup!

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