1 cup plain flour 1/2 cup quick-cooking rolled oats 1/2 cup white or yellow cornmeal 2 teaspoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda pinch salt 2 eggs 1 1/2 cups buttermilk 2 tablespoons oil
In a large bowl combine the flour, oats, cornmeal, sugar, baking powder, baking soda and salt. Mix well. Add the buttermilk, eggs and oil. Stir until the batter is smooth. The batter will be quite thick so is better cooked on a non-stick pan, 3-4 minutes on both sides. Makes about 12 pancakes.