Title: Pancakes By Good Enough To Eat
Categories: Breakfast Restaurant
Yield: 4 Servings

1/4	c	Sweet butter
3	c	Buttermilk
4	lg	Eggs
3/4	c	AP flour ( + 1 tb )
1/4	c	Whole-wheat flour
1/4	c	Wheat germ
1/4	c	Rolled oats
1	tb	Cornmeal
1 1/2	ts	Baking powder
1/2	ts	Baking soda
	pn	Salt
		Butter for skillet

Whisk together melted butter, buttermilk and eggs. Combine all the dry ingredients in a large mixing bowl. Make a well in the center. Pour in liquid mixture. Mix together well, but do not overbeat. Allow batter to relax for 15-20 minutes. Preheat lightly buttered over medium-high flame. Ladle 1/2 cup batter on skillet to form each pancake. Wait till pancakes bubbles and then flip. Keep pancakes warm in 250-deg oven with bowl on top. Makes 10-12 (large) pancakes.

~----- from Good Enough To Eat Restaurant, 483 Amsterdam Ave, NYC ~----- reported in NY Daily News, July 14, 1991

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