Multigrain Pancakes

I found this recipe in Taste of Home 30-Minute Cookbook. If you think you don't have time to make breakfast, these are quick and delicious. In place of buttermilk, I throw a splash of vinegar into the milk. Recipe courtesy of Ann Harris, Lancaster, California. YUMMY!

• Ready In: 25 mins
• Serves: 4
• Yields: 8 pancakes

Ingredients

• 1⁄2 cup all-purpose flour
• 1⁄4 cup whole wheat flour
• 1⁄4 cup cornmeal
• 2  tablespoons sugar
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  egg
• 1  cup buttermilk
• 2  tablespoons butter, melted
•  maple syrup

Directions

1. In a large bowl, combine dry ingredients.
2. In a small bowl, beat egg and add buttermilk and butter.
3. Stir into dry ingredients just until moistened.
4. Pour batter by 1/4 cupfuls onto a hot lightly greased griddle.
5. Turn when bubbles form on top of pancakes. Cook until second side is golden brown.
6. Serve with syrup.