Title: Pancakes by good enough to eat
 Categories: Breakfast
      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