MIXED GRAIN PANCAKES

Mixed Grain Pancakes 
We made these pancakes for breakfast this morning.
This is a recipe from a cookbook that I bought yesterday. This book is filled with some great healthy recipes. I also found two other cookbooks that I had been trying to find for a while. I love to read cookbooks. Sounds boring, I know, but it is so hot and miserable outside and reading these should keep me happliy entertained inside the house.

These scrumptious pancakes are great for breakfast or a quick, nutritious supper. The whole wheat flour and oats give them an extra boost yet still keep these pancakes light. serves 4

1 3/4 cups bleached flour
1/2 cup whole wheat flour
1/4 cup quick cooking oats or wheat germ
2 1/2 tsp baking powder
1/4 cup sugar
1 tsp salt
2 large eggs; beaten
2 1/2 cups low-fat milk
4 T melted butter-cooled slightly
oil for pan

1. In a large bowl thoroughly combine the first six ( dry ) ingredients.

2. In a medium bowl beat the eggs, then beat in the milk and butter.

3. Pour the wet ingredients into the flour mixture and stir just until evenly moistened, about 10 strokes. Its ok if there are some lumps; in fact, there should be some if you haven't overbeaten it. Let the batter rest 10 minutes.

4. Lightly oil a skillet, and beat it over medium heat until a drop of water splatters when flicked onto the pan. Pour on 2 T of batter and wait until the surface of the pancake is filled with bubbles. (Regulate the heat so the pancakes are golden underneath and covered with bubbles at the same time.) Flip and cook until golden. Serve with warm maple syrup.