wHOLE-GRAIN BUTTERMILD PANCAKES
  • 2/3 cup unsifted whole-wheat flour
  • ¼ cup oat bran
  • 1 tablespoon cornmeal
  • 1 tablespoon brown sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs, separated
  • 2 tablespoons corn oil

Combine whole-wheat flour, oat bran, cornmeal, sugar, baking powder, baking soda and salt. In a 1-pint glass measuring cup, combine the buttermilk, egg yolks and oil.

In clean bowl, beat egg whites until they form stiff peaks. Stir in the buttermilk mixture into the flour mixture. Fold in the egg whites.

Lightly coat a skillet with cooking spray. When skillet is hot, cook the pancakes 4 at a time, using ¼ cup batter for each. Cook for about 2 minutes on one side or until bubbles appear on the surface; turn, then cook 2 minutes longer or until golden brown on each side and cooked through. Makes 12 pancakes.