• Multigrain Pancakes

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  • 1 cup whole-wheat pastry flour
    1/2 cup oat flour
    1/2 cup rye flour
    1 1/2 tablespoons natural cane sugar (or brown sugar)
    1 tablespoon baking powder
    Scant 1/2 teaspoon fine-grain sea salt
    2 cups buttermilk
    3 large eggs, lightly beaten
    1/3 cup butter, melted and cooled a bit, plus more for skillet
    Combine the flours, sugar, baking powder and salt in a large mixing bowl.
    In another bowl, whisk the buttermilk and eggs together, add the butter and whisk again.
    Heat a griddle until medium-hot and brush with a bit of butter. If a drop of water dances across surface, it's hot enough. Pour wet ingredients over dry and stir until just combined. Batter will keep for days and works well in a waffle iron, too.
    For silver-dollar pancakes, pour batter 2 tablespoons at a time into small puddles on griddle. For larger pancakes, pour 1/4 to 1/3 cup at a time onto griddle. Cook until bottoms are deep golden and tops have set a bit, then use a spatula to flip pancakes. Cook other side until golden and cooked through. Repeat with remaining batter.
    Serve warm, topped with butter and Blackberry-Maple Compote.
    Makes 24 to 26 silver-dollar pancakes.
    — Recipe from Heidi Swanson, author of "Super Natural Every Day" (Ten Speed Press, $23).
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