Four-grain pancakes

 

     The secret to these thick but airy pancakes? Separating the eggs and beating the whites.

Makes 4 servings

• ½ cup old-fashioned rolled oats (not quick-cooking)
• ½ cup whole-wheat flour
• ½ cup all-purpose flour
• 2 tablespoons yellow cornmeal
• 4 teaspoons brown sugar
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 2 eggs, separated
• 2 tablespoons melted unsalted butter
• 2 teaspoons vegetable oil

1. Preheat oven to 400F.
2. Toast oats on baking sheet in preheated oven, shaking pan occasionally, until oats are fragrant and toasted, about 7 minutes ; transfer oats to food processor, whirl until coarsely chopped and transfer to large bowl.
3. Add whole-wheat flour, all-purpose flour, cornmeal, sugar, baking powder, baking soda and salt to oats.
4. Whisk together buttermilk, egg yolks and melted butter in small bowl.
5. Beat egg whites in clean small bowl until stiff, but not dry, peaks form.
6. Make well in center of dry ingredients ; add buttermilk mixture to well, stir until combined and fold in egg whites.
7. Heat large skillet or griddle over moderately high heat.
8. Add 2 teaspoons oil ; laddle in ¼ cup batter for each pancake and cook until set and bubbly on top, about 2 minutes.
9. Turn pancakes over and cook about 1 minute or until cooked through ; keep warm in preheated slow oven (250F).

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