A little molasses and nutmeg can go a long way towards happiness in the AM. “Best by far” Rob exclaimed as he sampled one of these the other day while Andy was gobbling them up. Even Greg tried them! “They are solid” he said happily. I think it has been about 5 years since he’s sampled a pancake. And maybe even longer for a healthier whole grain version. Sylvie said scrumptious. And I find that I need one even after my oatmeal because they are so good and find myself grumbling to myself that I’ve had enough or that I’m too full. But I keep repeating the sampling and grumbling day after day after day.
These are filled with a gazillion different types of flour. And it may seem daunting at first. But once you get the ingredients and make the “base multigrain mix” (that will last a while) then it is pretty simple. I’ve made it so Andy can easily tackle the recipe with ease and efficiency. (see my messy bag to the left — that is for him to follow)
I found these in Good to the Grain and it is such a lovely book – although it is super de dooper whole grain — and I suppose I shouldn’t say “although” maybe in fact!
many grain buttermilk pancakes (from Good to the Grain by Kim Boyce and Amy Scattergood)):
multigrain mix (make this, use a cup for the recipe and store the rest for the next time you make them! others, just cut recipe in half):
1 cup whole wheat flour
1 cup oat flour
1 cup barley flour
1/2 cup millet flour
1/2 cup rye flour
1 cup multigrain flour mix
1 cup whole wheat flour
2 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 teaspoon nutmeg, freshly grated (I do this and not hard, but if too much for you, use ground nutmeg)
2 cups buttermilk
2 Tablespoons unsulphured (not blackstrap) molasses
zest of an orange (although I have yet to try this in the pancake because we put choc chips in ours. but if using berries, go for it!)
chocolate chips (optional)
Combine the flours in the multigrain mix. Place 1 cup in a medium sized bowl and put the rest in a jar or bag for another time or batch.
Add the dry ingredients to the cup of multigrain mix. And yes, there is more whole wheat flour. Whisk well to incorporate.
Combine the wet ingredients. Fold the wet into the dry and be gentle and don’t over mix if you want a fluffy pancake. Stir in chips or fruit if using.
Heat pan to medium. I like to put a pat of butter in the pan – and spread around.
When hot pour batter…let pancake cook and bubble then flip, cook, and serve!
Oh, you may have to lower the heat as you go since the pan will get hotter and hotter.