Multigrain Pancakes

• 1/2 cup all-purpose flour
• 1/2 cup whole-wheat flour
• 1/4 cup quick-cooking oats
• 1/4 cup cornmeal
• 3 tablespoons packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 large egg
• 1/2 cup plain low-fat yogurt
• 3/4 cup nonfat milk
• 1/2 teaspoon finely grated lemon zest
• 1/4 teaspoon freshly grated nutmeg
• 3 tablespoons nut oil (such as almond or roasted peanut) or vegetable oil
• Unsalted butter, for brushing
• Butter and maple syrup, for serving

1. Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl.
2. Whisk the egg in a medium bowl.
3. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined.
4. Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
5. Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter.
6. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes.
7. (If the pancakes are browning too quickly, reduce the heat to low.)
8. Flip and continue cooking until golden on the other side, about 1 more minute.
9. Transfer to a plate.
10. Repeat with the remaining batter, brushing the pan with more butter as necessary.
11. Serve with butter and syrup.
12. Photograph by Charles Masters

allpurpose, flour, quickcooking oats, cornmeal, brown sugar, baking powder, kosher salt, egg, yogurt, nonfat milk, lemon zest, freshly grated nutmeg, nut oil, butter, butter

Taken from www.foodnetwork.com/recipes/food-network-kitchens/multigrain-pancakes.html (may not work)