Using the blue cornmeal will give a beautiful bluish tint to your hotcakes. Add blueberries for a matching color and memorable flavor.

1/3 cup quick-cooking rolled oats
1/3 cup all-purpose flour
1/3 cup blue cornmeal
2 tablespoon sbrown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
2 large eggs, separated
1 cup buttermilk

Combine all dry ingredients together in large mixing bowl.

In a separate bowl, slightly beat egg yolks. Slowly add buttermilk to egg yolks. Next add egg mixture to dry ingredients, stirring until moist. Beat egg whites until stiff; then fold into batter.

Prepare large skillet or griddle by brushing with vegetable oil. Heat. Spoon batter onto griddle (about 1/2 cup per hotcake). Turn when bubbles form on surface.

Serve with blueberries, applesauce, syrup, preserves or any of your favorite condiments.