Buckwheat Pancakes

• 3/4 cup rolled oats
• 1/2 cup wheat germ
• 1 1/4 cups buckwheat flour
• 1/3 cup cornmeal
• 4 teaspoons baking soda
• 4 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 3 extra-large eggs
• 2 1/2 cups milk
• 1 1/4 cups sour cream
• 8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for the griddle and for brushing on the pancakes

1. Combine the rolled oats, wheat germ, buckwheat flour, cornmeal, baking soda, baking powder, and salt in a large bowl; set aside.
2. Using a whisk or a mixer set on medium speed, beat the eggs, milk, sour cream, and butter in another large bowl for 1 minute, or until well incorporated.
3. Add the egg mixture to the flour mixture and beat well.
4. Preheat a stove-top griddle or skillet over medium heat, or an electric griddle to 400F, testing to make sure its hot enough for a drop of water to bounce on it.
5. Lightly butter the griddle.
6. Using a ladle, form pancakes on the griddle, using 1/4 cup batter for each pancake.
7. Cook the pancakes until a few bubbles form on the surface of each one.
8. Flip the pancakes with a spatula and cook until golden brown on the other side.
9. Brush the finished pancakes with a little melted butter before serving.
10. Serve immediately.

rolled oats, germ, flour, cornmeal, baking soda, baking powder, kosher salt, eggs, milk, sour cream, unsalted butter

Taken from www.epicurious.com/recipes/food/views/buckwheat-pancakes-381806 (may not work)