When I was a kid, we ate a lot of pancakes at home. Breakfast, lunch, dinner, didn't matter. Pancakes were easy to whip up and we all loved them. My mom never used the mix from a box - no way. We were raised on European style pancakes which are thin and flappy – but not too thin to be confused with a crepe. Up until I left home, I thought all pancakes were like my mom's pancakes until my college boyfriend made me the kind from a mix. Huh, that fluffy, high-rise thing is a pancake.
Let me tell you, a whole new world opened up. Not that I'm dissing my mom's flatcakes, but you know, sometimes, you want a change. I wanted to re-learn every single pancake secret that had been kept from me.
There has been a lot of trial and error, but I think these whole grain pancakes are perfect. Dare I say it that these are the best pancakes ever, ever?? Fluffy and light and packed with whole grain loveliness too, they will make your mornings extra special indeed.
Whole Grain Pancakes (aka The Best Pancakes Ever)
(recipe lightly adapted from Chef Michael Smith)
1 cup all purpose flour
1 cup whole wheat or almond flour
1 cup oatmeal
2 tablespoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk
1 cup plain runny yogurt or buttermilk
1/4 cup vegetable oil
2 tablespoons honey
1 teaspoon vanilla
In a large bowl, whisk together the dry ingredients, flour through to salt. In another bowl, whisk together the remaining wet ingredients until well blended. Pour the wet into the dry and use a wooden spoon to lightly stir the batter smooth, being careful to not over mix. Let sit for 10 minutes so that the baking powder can do it's thing.
Heat over medium-high a large cast iron skillet or heavy pan and use a little butter or oil to grease the pan. Spoon batter into skillet - large pancakes or small pancakes, the prerogative is all yours. When you see bubbles rise on top and start to pop leaving holes, it's time to flip. Remove onto a plate covered with a large bowl to keep warm while you cook up the remaining batter. Serve with maple syrup, fresh fruit or jam and dig in.
By Jeannette Ordas of Everybody likes Sandwiches