Multigrain Pancakes

Directions

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