Using a combination of different grains, these hearty pancakes have a deeper, more interesting flavor, along with more fiber and nutrients, than those made from only white flour. If you want to add fruit, like blueberries or sliced peaches, or chocolate chips, sprinkle them on top of the pancakes just before flipping. Serve these straight out of the pan; pancakes don’t like to wait.
- Serves: 10 persons
- 1cup whole-wheat flour
- ¾cup all-purpose flour
- ½cup cornmeal
- ¼cup rolled oats
- 2teaspoons baking powder
- 1teaspoon kosher salt
- ½teaspoon baking soda
- 2 ¼cups buttermilk or plain yogurt (not Greek)
- 3large eggs
- ¼cup unsalted butter, melted, plus more for serving
- 1tablespoon honey
- Maple syrup, for serving
Step 1In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
Step 2Heat a griddle or large cast-iron skillet over medium heat. Check to see if it’s hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
Step 3Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
Step 4Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
Step 5Repeat with the remaining batter, adding more butter to the skillet as needed.