I wanted pancakes this morning. Actually, I wanted bacon, but knew that I would need something to go with the bacon. Then, I ended up using some of the bacon for the bacon and leek pasta earlier this week and figured it might not last until Friday, so I froze the bacon… and then forgot to thaw it out in time for breakfast. So, it was just pancakes on the menu.
Fortunately, this version was appropriately hearty and we didn’t really need the bacon. Though to be sure, it would have been a nice addition. Probably, this is a recipe where you can be flexible about the exact measurements of the different grains and which grains you use. For me, I wanted it to be about half cornmeal, for a corn pancake flavor, half wheat to increase the fluff and volume of the pancakes, and with some oats to balance the flavors and add a little tenderness.
Multigrain Blueberry Pancakes (serves 3-4, about 12 5-in. pancakes)
Delicious with maple syrup, fruit compotes, and jam.
- 3/4 c. whole-wheat flour
- 3/4 c. cornmeal
- 1/2 c. oat cereal (or take rolled oats and give them a brief spin in the food processor)
- 2 tbsp. sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 tbsp. butter, melted and cooled
- 1 1/2 c. buttermilk
- 2 eggs
- 1 c. blueberries
- Lightly oil a skillet or griddle and heat over medium heat.
- Whisk dry ingredients together in a medium bowl.
- In another bowl, whisk butter, buttermilk, and eggs until combined. Add dry ingredients and whisk until smooth.
- Using about 1/4 c. of batter, drop pancakes on griddle. Sprinkle some blueberries on the surface of the batter.
- Normally, you would wait until you see bubbles on the surface of the batter, but this batter is too thick for that. It will be ready to flip in about 1 1/2 minutes. Wait until the edges of the pancake have puffed up and the bottom is browned. Then flip, and cook for a minute or so on the other side.
- Keep in an oven set to 200 until all pancakes are done to keep them warm until you are ready to serve.