Hearty pancakes with oatmeal, cornmeal, and pecans.

  1. Process the whole-wheat flour, all-purpose flour, oats, cornmeal, baking powder, baking soda, salt in food processor fitted with a steel blade until well blended. Add the butter and process until the mixture resembles coarse meal. (I skip the butter and add the oil to the next step)
  2. Beat the eggs (and oil) and buttermilk (I substitute soymilk) together in a large mixing bowl. Beat in the honey. Stir in the flour mixture and then fold in the chopped pecans.
  3. Heat a pancake griddle and brush it with melted butter (oil). Ladle the batter onto the griddle to make 6 inch pancakes. Cook until golden on both sides. Serve with butter and maple syrup (hot).
6-8 servings