Multi grain pancakes

There was some homemade buttermilk sitting in the fridge that smelled a bit off, so it needed to used up quickly. The thing with making things from scratch is that it usually doesn't last as long as store bought stuff, because it's lacking preservatives and other funny ingredients. So you need to plan ahead or at least make sure to make use of it within a limited time frame. 

Usually we go through the buttermilk quickly but somehow that didn't happen this time. Fortunately, there are still ways to use it. A lot of recipes call for buttermilk and the good thing is, when using buttermilk when baking it doesn't really matter if it's not in the best condition anymore. What's important that it's still sour, and that's the very thing which make it "taste off"; it's become a bit *too* sour. So this morning I decided to make pancakes, it's one of our go-to breakfasts, especially when I need to use up something that would otherwise spoil (like whey, oatmeal pulp, or buttermilk). I used half white flour and half healthier grains (whole wheat and oatmeal). I tried a lot, and usually they came out either too dense, too dry or too fluffy. While eating more whole grains is our goal, by using only whole grains for this pancakes it just didn't come out with the right texture. So that's why I used half/half, that way at least it's somewhat healthier than when made completely with white flour. 

For a big batch of pancakes, you'll need:  

2 cups of white flour

1 cup of ground oatmeal 

1 cup of whole wheat flour

4 teaspoon of baking powder 

1 teaspoon of bicarbonate of soda 

To taste: A dash of cinnamon, vanilla, some sugar

4 cups of buttermilk (since it was so sour I used 3 cups of buttermilk and one cup of potato boiling water that I kept in the fridge)

4 heaped spoons margarine or butter, melted 

4 eggs, or 3 if they're large

Mix the dry ingredients with a whisk and set aside. Melt your butter/margarine and let it cool. In a big bowl, mix the buttermilk, eggs, and butter until the eggs are lightly beaten. Now add the dry ingredients to the liquid ingredients. Stirr well using a whisk; make sure not to mix it, I just use the whisk to make the stirring easier but you can also use a large wooden spoon. A few lumps in the batter should be fine. Now let it sit a few minutes in order to get the baking powder and bicarbonate of soda started and meanwhile heat up a griddle. It should be very hot or the pancake batter will spread out too much. If it's really hot, grease the pan using a bit of butter or oil and pour in some batter, 1/3 to 1/2 cup at a time. When bubbles appear it's time to flip the pancake. This is a large batch and was enough for the four of us, with some leftovers that will be eaten tomorrow.