Multigrain Pancakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 tablespoons cornmeal 
• 2 tablespoons brown sugar dark packed
• 1 large eggs lightly beaten
• 0.3 cup flour all-purpose
• 0.3 cup yogurt plain
• 0.5 cup quick-cooking oats 
• 0.3 teaspoon salt 
• 1 tablespoon butter unsalted cooled melted
• 1 teaspoon vanilla extract 
• 1 cup milk whole
• 0.8 cup flour whole-wheat

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 200F. In a bowl, whisk together both flours, oats, cornmeal, brown sugar, baking powder, baking soda and salt. In a small bowl, whisk milk, yogurt, butter, egg and vanilla. Stir milk mixture into flour mixture until just combined.
2. Preheat a large skillet or griddle; mist with cooking spray.
3. Pour batter 1/4 cup at a time, spreading gently. Cook until bubbles form on tops of pancakes and bottoms are light golden, about 2 minutes. Flip pancakes and cook until light golden and cooked through, 1 minute longer. Keep pancakes warm on a plate in oven while cooking remaining flapjacks.