1 c. flour
1/2 c. quick-cooking oatmeal
1/4 c. yellow cornmeal
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
2 c. buttermilk
2 eggs
2 tbsp. oil
1 tbsp. brown sugar

Combine dry ingredients in bowl. Add enough buttermilk to moisten; mix well. Add eggs, one at a time, mixing well after each addition. Add remaining buttermilk; mix well. Stir in oil. Bake on hot oiled skillet. If you like your pancakes thicker, add a little more flour. For variety, use half white flour and half wheat flour.