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Multigrain Buttermilk Pancakes

pancakes1

Obviously I have a bit of a sweet tooth lately, with carb-o-rific posts of cupcakes and ice cream. And I need more recipes to use up the buttermilk that only seems to come in large cartons.

One day I will again post a recipe including some vegetables and meat, I promise. But for now, pancakes.

Pancakes hold a soft spot in my heart, as I grew up with “pancake Sunday” breakfasts, a specialty of my parents, particularly my dad. As a result, I rarely order pancakes at a restaurant, much preferring the homemade kind. Of course, this usually requires work on my part, but making pancakes from scratch is really easy and so much tastier than what you get out of a box (even with a name like Krusteaz — brings back memories of skiing in Tahoe).

In an effort to bulk up the original family pancake recipe – to make it more filling and healthier – I added several different whole grains (whole wheat, oatmeal and cornmeal for crunch) and buttermilk to keep things moist.

As with a lot of what I cook, I like contrasting textures, so I typically add fruit and nuts to my pancakes, most often a classic banana and walnut combination.  To prevent your additions from burning on the griddle (way better than a frying pan, get one if you don’t have one), cover them with an extra dollop of batter before flipping.

Multigrain Buttermilk Pancakes
-Serves about 4-

1 c flour
½ c whole wheat flour
¼ c corn meal
1 c oatmeal
1 scant teaspoon salt
3 T sugar
6 t baking powder
2 eggs
6 T canola oil
1 cup milk
½ cup buttermilk

Preheat griddle to 350 degrees F.  Mix together dry ingredients in a large bowl. In a smaller bowl, whisk eggs together and then add the rest of the wet ingredients. Pour wet ingredients into dry ingredients and mix until all of the dry ingredients are incorporated. Let sit for 5 minutes, until batter gets a little bubbly.

When griddle is hot, use a ladle to scoop pancake batter – if you are adding bits of nuts or slices of fruit, make the pancake slightly smaller than you want. When you add additional batter on top of your “additions,” this will cause the pancake to grow. (Fare warning re: accidentally creating humungous pancakes and not having enough to go around.)

Cook pancakes on one side until air bubbles pop on top and you can see that the side that’s down is turning toasty brown. Flip. Cook another few minutes – tap pancakes with your spatula. When done, they should sound sort of hollow.

Serve with maple syrup or quick fruit sauce* (like strawberry sauce).

* For a quick fruit sauce, put chopped fruit (frozen or fresh) into a saucepan. Add water just to barely cover. Turn burner to medium high heat; when warm, add sugar to taste and stir to dissolve. In a separate bowl, mix about a tablespoon of cornstarch with some cold water, to make a watery slurry. When your sauce is simmering, add in some of the cornstarch slurry, a little at a time. Stir in and keep adding periodically until the consistency is to your liking. If you add too much, thin with a little more water or fruit juice. Serve warm. Also a good sauce for ice cream!

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