Oats, cornmeal and wheat germ enhance the texture and nutritional benefit of these pancakes without sacrificing tenderness.
- 9 (1 pancake each)
1. In a large bowl, combine flours, oatmeal, cornmeal, wheat germ, baking powder, sugar and salt. In a medium bowl or liquid measuring cup, combine milk, egg and oil; stir into flour mixture until combined.
2. Lightly spray griddle with nonstick cooking spray. Heat griddle to 400˚F. For each pancake, pour 1/4 cup batter onto hot griddle. Cook until pancakes are golden brown, turning when pancakes have bubbly surface and edges are slightly dry. Serve with fresh berries.