This is going to be quick because I have house guests to prepare for and a big meal to cook. I present the perfect pancake recipe. It is the only pancake recipe I will ever need and just happens to be made with 100% whole grains, thanks to the fabulous Kim Boyce. Nutritious pancakes that taste better than any I have had in the past—what more can you ask for? I’ll be making these this weekend for my friends, they are especially delicious with some bacon and a glass of freshly squeezed orange juice. The fact that these are whole grain means they can be a regular at your breakfast table.
Enjoy the holiday with friends and family or by taking some time to relax on your own. December will be full of fun guests, gift guides and sweets. I’m looking forward to it.
Buttermilk Pancakes (recipe from Good to the Grain by Kim Boyce)
Dry Mix:
- 1 cup Multigrain Flour Mix (see below, I make a batch of this and use it regularly as a replacement for AP flour)
- 1 cup whole-wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly grated nutmeg
Wet Mix:
- 2 cups buttermilk
- 2 tablespoons unsulfured molasses
- 2 eggs
- zest of one orange
Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grains or other ingredients that may remain in the sifter, and set aside.
In a medium bowl, whisk the wet ingredients until thoroughly combined.
Add the wet ingredients to the dry ingredients and gently mix them together. For tender pancakes, it is important that you use a light hand. The batter should be thick with a holey surface.
Heat a 10-inch cast-iron pan or griddle over medium heat. Rub the pan generously with butter; this will give the pancakes crisp, buttery edges. Working quickly, dollop 1/4 cup mounds of batter into the pan, 2 or 3 at a time. Once bubbles have begun to form on the top side of the pancake, flip it over and cook until teh bottom is dark golden brown, about 5 minutes total. Repeat (adding more butter) with the rest of the batter. Serve hot with maple syrup.
Multigrain Flour Mix
- 1 cup whole-wheat flour
- 1 cup oat flour
- 1 cup barley flour
- 1/2 cup millet flour
- 1/2 cup rye flour
Measure all of the flours into a bowl and whisk together.
Angharad says:
November 22nd, 2010 at 10:24 am
Delicious! I love wholegrain pancakes and waffles – they just have such great texture and nutty flavour. Love the addition of nutmeg to these as well. Lucky friends you have!
Katherine Deumling says:
November 22nd, 2010 at 11:35 am
Fabulous! Kim Boyce’s Oat pancakes with cooked oatmeal and oat flour are my new favorite pancakes. I love her book Good to the Grain.
My Little Expat Kitchen says:
November 22nd, 2010 at 12:01 pm
I love this multigrain flour mix. I’ve been making a lot of pancakes recently. I’ll try this as well!
Magda
linda says:
November 22nd, 2010 at 12:10 pm
these sound fabulous!
have great fun with your house guests…we all have a lot to be thankful for….happy thanksgiving tim!
Caroline Shields @ carolineskitchentable says:
November 22nd, 2010 at 1:28 pm
There’s something so special about the perfect pancake. I’m convinced they can only be found in someone’s home.
Katie @ Cozydelicious says:
November 22nd, 2010 at 7:20 pm
I love the idea of keeping around a multigrain flour mix. And these pancakes look awesome!
Linda (Kimberly's mom) says:
November 22nd, 2010 at 8:59 pm
Try these with her homemade Three-Citrus Marmalade, on page 192, DELISH! Have a great holiday.
Kasey says:
November 22nd, 2010 at 10:52 pm
How amazing is Kim Broyce? I think I’ve baked nearly everything out of her book. Mmm, pancakes. Happy Thanksgiving, Tim!
LimeCake says:
November 23rd, 2010 at 3:17 am
I don’t think I can wait till the weekend to make these! Perfect indeed! Happy Thanksgiving!
Caffettiera says:
November 23rd, 2010 at 4:52 am
Pancake are my go-to when I feel like a treat but without too much guilt. These are even making my guilt feelings go down. Thanks for sharing!
kari says:
November 23rd, 2010 at 8:29 am
Tim, her buckwheat pancakes with the honey-butter sauce are also totally delightful. I haven’t tried this multigrain recipe yet, but I definitely will now. Thanks!
Diana says:
November 23rd, 2010 at 10:30 am
Awesome: healthy pancakes!! I usually eat mine with honey instead of syrup, something else to feel good about. :o)
Tim says:
November 23rd, 2010 at 10:31 am
Glad to see so many Kim Boyce fans! Thanks for the tip, Linda, I will look forward to trying these with the Three-Citrus Marmalade…
amelia says:
November 23rd, 2010 at 12:28 pm
these look so great and hearty!! though I think I am a Kenny Shopsin pancake person for life. :)
Pam @ Sticks Forks Fingers says:
November 23rd, 2010 at 10:24 pm
Thanks, Tim, for encouraging me to purchase Kim’s beautiful book. It arrived last week, and I’m looking forward to playing with it this long weekend. The beet pancakes seem incredibly intriguing. Can you just imagine them made in miniature, served with a dollop of creme fraiche and caviar with champagne for a New Years Eve appetizer, pre-La Boheme? Oooh la la.
One of the many things I’m thankful for this year? Lottie + Doof! Happy holiday.
Meister @ The Nervous Cook says:
November 24th, 2010 at 10:22 am
This actually kind of breaks my heart, only because I am completely, incurably useless when it comes to making pancakes, and these sound incredible. I love pancakes so much, and I have never — NEVER — been able to make a batch that didn’t come out like thick, black hockey pucks.
Sigh…
kim boyce says:
November 24th, 2010 at 4:48 pm
oh my gosh tim. are you and your readers the sweetest EVER? i do believe you are. thank you all for baking from the book.
Tim says:
November 24th, 2010 at 6:39 pm
Happy Thanksgiving, Kim (and everyone else)! Keep baking, y’all.
Val says:
November 29th, 2010 at 2:04 am
There’s nothing like a plate of pancakes especially when they are made with 100% whole grains. Can’t wait to give this a try, thanks
Katie says:
December 5th, 2010 at 8:38 am
For the multigrain flour mix; can you substitute whole wheat pastry flour for whole wheat flour? I made your sour cherry coffee cake and it was amazing. Can’t wait to try this!!
Tim says:
December 5th, 2010 at 10:02 am
Hi Katie, I haven’t tried doing this, so I’m not sure. It will still work, and I am guessing it will be a fine substitute. Enjoy!
Kelley says:
December 5th, 2010 at 12:02 pm
Wow! These were good. Her book is my new favorite. I’m going to give out a few copies as holiday gifts this year. The multigrain flour blend is delicious. Can’t wait to bake other things with it!
Victoria says:
December 15th, 2010 at 1:36 am
Yes, perfect indeed- those pancakes look splendid!