Multi-grain Buttermilk Pancakes

Lately I've been making this pancake recipe with whole wheat, quick oats, cornmeal, and molasses instead of my usual whole wheat pancakes. It's my current breakfast favorite. This recipe comes from epicurious by way of my friend Megan. I've made a few changes from the original recipe. Instead of light molasses, I use blackstrap, because that's what I've got. And instead of white flour, I just use more whole wheat flour. I'm sure they would taste excellent with butter in the batter, but the lazier approach is to just use oil and butter the griddle.

Multi-grain Buttermilk Pancakes

1 1/3 cup white whole wheat flour
1/3 cup quick-cooking oats
1/3 cup yellow cornmeal (I use Arrow Hill Mills)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

2 cups buttermilk
2 large eggs
4 tablespoons melted butter or oil (I use organic canola oil)
2 tablespoons blackstrap molasses

Topping: Maple syrup

Preheat your griddle on medium-low with coconut oil, ghee, or other fat that won't burn. Combine dry ingredients. I use cast iron or enameled cast iron griddles or skillets. With this size batch, I find I can get away with the lazy one bowl approach: whisk together dry ingredients, dump the wet ingredients on top, stir the puddle on top a bit with a fork, and then incorporate the wet into the dry ingredients with a fork and spatula. Let the batter sit until it thickens up (5 to 10 minutes). Melt butter on griddle, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, adding more butter between batches. Serve with maple syrup.

I meant to take a photo of these pancakes this morning, but they were gone before I had a chance to snap a picture. Enjoy!


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