1. Whisk both flours, cornmeal, oats, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs, oil, and vanilla in a medium bowl, then whisk into flour mixture until just combined, being careful not to over mix; let batter sit for 15 minutes.

2. Heat oven to 200 degrees and place a baking sheet inside. Heat a large nonstick skillet over medium heat until hot and brush lightly with butter. Working in batches, add three 1/4-cup portions of batter, making sure not to overcrowd skillet. Cook until edges are set and small bubbles form on surface of pancakes, about 3 minutes.

3. Flip pancakes and continue to cook until golden brown, about 3 more minutes. Transfer to oven to keep warm and repeat with remaining batter, brushing skillet with more butter and adjusting heat as necessary.

Source: Hannaford fresh Magazine, March - April 2018