Multigrain Griddle Cakes
From: Rebecca Radnor

3/4 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup each: cornmeal, rolled oats
3 tablespoons light brown sugar
1 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1 cup each: buttermilk, sour cream
Vegetable oil for cooking

Combine dry ingredients in a large mixing bowl. Whisk eggs in medium bowl; add buttermilk and sour cream; whisk together. Add egg mixture to dry ingredients and mix until dry ingredients are moistened.

Heat a thin film of oil on a griddle or skillet over medium heat. Use about 1/4 cup batter for each pancake. Cook, turning once when top is bubbly, until set and golden on both sides, about 4 minutes.