Directions:
1.    Combine all spread ingredients in medium bowl. Beat at low speed, scraping bowl occasionally, until creamy and smooth. Set aside.
2.    Combine flour, oats, cornmeal, sugar, baking powder, baking soda and salt in large bowl.
3.    Combine buttermilk, 1/3 cup butter and eggs in medium bowl until smooth; stir into flour mixture until well mixed (batter will be thick).
4.    Heat lightly greased griddle or skillet to 350°F. or until drops of water sizzle. For each pancake, spoon 1/4 cup batter onto hot griddle; spread to form 4-inch circle. Cook until bubbles form on top (1 to 2 minutes). Turn pancakes; continue cooking until browned (1 to 2 minutes). Keep warm. Repeat with remaining batter.
5.    Serve spread and syrup over warm pancakes, if desired.
*Substitute 2 tablespoons lemon juice or vinegar plus enough milk to equal 2 cups. Let stand 5 minutes.