Hearty pancakes with oatmeal, cornmeal, and pecans.
- 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)
- 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.
- 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).