Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/4 cup quick-cooking oatmeal
- 1/4 cup cornmeal
- 3 tablespoons packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/2 cup plain low-fat yogurt
- 3/4 cup nonfat milk
- 1/2 teaspoon finely grated lemon zest
- 1/4 teaspoon freshly grated nutmeg
- 3 tablespoons nut oil (for example almond or roasted peanut) or vegetable oil
- Unsalted butter, for brushing
- Butter and walnut syrup, for serving
Directions
Whisk the all-purpose flour. whole-wheat flour, oatmeal, cornmeal, brown sugar. baking powder and salt inside a large bowl. Whisk the egg inside a medium bowl. Add some yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture in to the flour mixture until just combined (it's OK should there be a couple of protuberances).
Heat a griddle or large nonstick skillet over medium-low heat gently brush with butter. Pour 1/4 cup batter to the griddle for every pancake and prepare until bubbles form on the top and also the bottom is gently browned, about 3 minutes. (When the pancakes are browning too rapidly, lessen the heat to low.) Switch and continue cooking until golden on the other hand, about another minute. Transfer to some plate. Repeat using the remaining batter, brushing the pan with increased butter as necessary. Serve with butter and syrup.
Photograph by Charles Masters
Recipe thanks to Food Network Magazine