Four-Grain Flapjacks

Four-Grain Flapjacks
Tonight was breakfast for dinner night, but I ran out of Bisquick...this was my substitution this evening. These are really moist and lightly sweet, but definitely heartier than Bisquick pancakes. Seth is usually hungry right after pancakes, but not with these!

Whisk together in a large bowl:
1 cup whole-wheat flour
3/4 cup all-purpose flour
1/3 cup cornmeal, preferably stone ground
1/4 cup old fashioned or quick cooking oats
2 tablespoons sugar2 teaspoons baking powder
1 teaspoon salt1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon

Whisk together in another bowl:
1 3/4 cups milk
4 tablespoons (1/2 stick) unsalted butter, melted (I used salted because it's what I had)
1/4 cup honey
3 large eggs beaten

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Spook 1/4 cup batter onto the griddle for each pancake, nudging the batter into rounds. Cook until the top of each pancake is speckled and bubbles and some bubbles have popped, then turn and cook until the underside is lightly browned. Serve immediately or keep warm in a 200 degree oven while you finish cooking the rest. Serve with maple syrup or honey.

Makes about 18 4.5 inch pancakes