Sometimes there is nothing better than a hot plate of starchy carbohydrates to start your morning. Particularly in the form of a tall stack of pancakes. I'm a bit of a tinkerer in the kitchen and I came up with the following recipe for multi-grain pancakes after some trial and error. I think they are pretty good and my wife and kids like them, so my bet is that you will too.
While I realize that it's not always the healthiest thing to eat (in fact, it's usually not), I'll assume that if you're reading this blog (all two of you) that you've either preceded or will follow your big breakfast with a hard workout to burn off all this excess glycogen. For the sake of balance and a more complete breakfast, I'd also recommend some protein. You can never go wrong with some thick sliced good quality bacon. If you're trying to avoid animal fat, or don't eat meat, the Morningstar brand veggie sausage patties are also excellent. And of course, some fresh fruit... strawberries, blueberries, peaches or what you can get your hands on or is in season.
Here's the recipe.
Get two large bowls out and pre-heat a griddle or skillet to 350 degrees.
In the first bowl, whisk together the following dry ingredients:
- 1/3 cup corn meal
- 1/4 cup quick cooking or old-fashioned rolled oats
- 1 cup whole wheat flour
- 3/4 cup white, all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons baking powder
- pinch of ground nutmeg
In the second bowl, whisk the following wet ingredients:
- 1 3/4 cup milk (I use 1%... whatever type you normally keep on hand will work. As for almond, rice or soy, I haven't tried those in this recipe, so you're on your own)
- 4 tablespoons butter (1/2 stick), melted
- 1/4 cup honey
- 3 large eggs
- 1/4 cup honey
- 1/2 teaspoon of vanilla extract
Pour wet ingredients into the dry and gently whisk together until combined. Don't overmix or your pancakes will come out dense and chewy.
Using a ladle, pour about 1/4 cup of batter onto hot griddle. If you like nuts, sprinkle chopped pecans, almonds or walnuts on each pancake while it cooks, before flipping.
They will be ready to flip when large bubbles appear on the top and start to pop. Serve right away or keep warm in a 200 degree oven.
Serve with pure maple syrup.
Enjoy!