Three-Grain Flapjacks

1 ½ cups all-purpose flour
½ cup yellow cornmeal
1 ½ tsp baking powder
½ tsp salt
½ cup regular rolled oats
3 TB brown sugar
1 beaten egg
1 ¾ cup milk
½ cup plain yogurt
3 TB cooking oil
½ cup dried blueberries or currants (optional)

In a large bowl stir together flour, cornmeal, baking powder, and salt. In a blender container or food processor bowl combine oats and brown sugar. Cover and blend or process until oats are coarsely ground. Stir oat mixture into flour mixture. Make a well in the center of the flour mixture.
In a medium bowl, combine the egg, milk, yogurt, and oil. Add the egg mixture all at once to flour mixture. Stir just until moistened (batter will be lumpy and thin). Let stand for 10 minutes to thicken slightly, stirring once or twice. If desired, gently fold in dried fruit.
Lightly coat a nonstick griddle or heavy skillet with cooking spray. Heat over medium heat. For each pancake, pour about ¼ cup batter onto the hot griddle or skillet. Cook over medium heat for 1 ½ to 2 minutes or until pancakes have bubbly surfaces and the edges are slightly dry. Turn pancakes; cook for 1 ½ to 2 minutes more or until golden brown. Makes 16 to 20 pancakes

Rachel's note: These are a nice alternative to regular pancakes.