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These hearty pancakes, served with a peanut butter and maple-flavored butter, are so good they will soon become a family favorite!
Combine all spread ingredients in bowl. Beat at low speed, scraping bowl occasionally, until creamy and smooth. Set aside.
Combine flour, oats, cornmeal, sugar, baking powder, baking soda and salt in bowl.
Combine buttermilk, 1/3 cup butter and eggs in another bowl until smooth; stir into flour mixture until well mixed (batter will be thick).
Heat lightly greased griddle or skillet to 350°F or until drops of water sizzle.
Spoon 1/4 cup batter for each pancake onto hot griddle; spread to form 4-inch circle. Cook 1-2 minutes or until bubbles form on top. Turn pancakes; continue cooking 1-2 minutes or until browned. Keep warm. Repeat with remaining batter.
Serve spread and syrup over warm pancakes, if desired.
*Substitute 2 tablespoons lemon juice or vinegar plus enough milk to equal 2 cups. Let stand 5 minutes.
Dietary Fiber: 3g
We love this recipe. It has become our go-to for great pancakes! When we are headed away for the weekend (i.e. to a cabin), I like to pre-mix the dry ingredients so it's easy to throw together on a Saturday morning. I plan to add some flax seed next time for a healthier, grainier variation!
I can't eat oats, so, substituted wheat brand,, just as delicious!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1024
© 2014 Land O'Lakes, Inc.
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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