2/3 c. Old Fashioned rolled oats, ground to a coarse powder in blender or food processor
1 1/3 c. whole wheat flour
2/3 c. yellow corn meal
2/3 c. all-purpose flour
4 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
1 1/2 sticks butter (cold) cut into bits
4 c. buttermilk
4 eggs, lightly beaten
1/3 c. maple syrup

Combine first 7 ingredients and mix well. Blend in 1 1/2 sticks cold butter until mixture resembles coarse meal. In separate bowl combine last 3 ingredients and add to flour mixture until just mixed (batter will be thick). Let stand 5 minutes. Thin slightly with buttermilk if needed.

Heat griddle to 375 degrees and brush with clarified butter. Fill 1/2 cup measure with batter and fry on center of griddle until browned, turn and brown other side.

Transfer cake to ovenproof platter and brush with melted butter and keep covered in warm (200 degree) oven. Continue with remaining batter in the same manner - stacking the cakes.

Cut stack into wedges and serve the wedges with sour cream and cinnamon sugar, blueberry sauce, or maple syrup. Serves 6.