This recipe is adapted from Mom’s book Perfect Recipes for Losing Weight and Eating Great. Since Tony hates vegetable oil, I used olive instead. If you have bananas or berries hanging around, add those to the batter, too!
Makes about 16 4-inch pancakes
1 cup all purpose flour
1/3 cup each: cornmeal, whole wheat flour, and old-fashioned oats (for a total of 1 cup)
4 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
A few dashes of cinnamon (optional)
1 ½ cups low-fat buttermilk
½ cup low-fat milk
2 large eggs
2 tablespoons olive oil
¾ teaspoon vanilla extract
Heat a large nonstick skillet or griddle over low heat while preparing the batter.
Mix the flour, cornmeal, whole wheat flour oats, sugar, salt, baking power, baking soda, and cinnamon in a medium bowl. Microwave the buttermilk and milk together in a 1-quart Pyrex measuring cup until room temperature, about 30 seconds. Whisk eggs, oil, and vanilla into the milk mixture. Pour wet ingredients into the dry ingredients and whisk until just mixed. Return the batter to the measuring cup, stirring in a teaspoon or so of water, if necessary, to make a thick but pourable batter.
Increase heat to medium and lightly brush the skillet with oil. When the pan is hot, pour in the batter, about ¼ cup at a time, working in batches (if necessary) to avoid overcrowding. When pancakes tops start to bubble and the bottoms are golden brown, 2 – 3 minutes, flip the pancakes and cook until golden brown on the remaining side. Repeat, brushing skillet with oil as needed. Serve hot!