Monday, November 21, 2011

Breakfast #50: Multigrain Pancakes

Who doesn’t love weekends?  Long stretches of time (well, in truth, never long enough!) to fill up as we please – spending time with friends and family, staying out late, sleeping in, morning cuddles with no time limit, 3-hour lunches with wine, impromptu jaunts, dressing up, dressing down, naps!  You time and your rules.

If you are a Monday to Friday worker bee like I am, you enjoy it even more.

One of my favorite things about the weekend (although I would really be hard pressed to pick only one favorite) are long lazy breakfasts that don’t need to be on the table in 10 minutes or less – breakfasts during which the whole family can sit together and enjoy each other’s company without having to rush off to work.  During the week, we are hardly able to have breakfasts together – C is usually rushing out the door to work, little C has breakfast earlier, and I put together something quick that I can eat in front of my computer (shock!  I know…I’m a real person, I eat in front of my computer!) as I get started on my workday.  Not the ideal situation, but that’s life, and we’re working on it :)

So anyway…thank goodness for the weekends!  And there is nothing that says weekend breakfasts quite like pancakes.

Multigrain Pancakes
(slightly adapted from Multigrain Pancakes in SuperNatural Every Day by Heidi Swanson)
  • 1 cup whole wheat pastry flour
  • 1 cup all purpose flour
  • 1 1/2 tablespoons dark muscovado sugar
  • 1 tablespoon baking powder
  • Scant 1/2 teaspoon fine grain sea salt
  • 2 cups buttermilk
  • 3 large eggs, lightly beaten
  • 1/3 cup butter, melted and cooled a bit (plus more for the pan)

- Whisk together the flours, sugar, baking powder, and salt in a large bowl.  I always use a whisk when mixing dry ingredients because I feel like I am mixing and sifting at the same time. 
- In another bowl, whisk together the buttermilk and eggs, add the melted butter and whisk again until everything is evenly combined.
- Heat a skillet (or griddle if you have one…I don’t, but maybe someday!), add a sliver of butter and brush across the surface.  Make sure the pan is hot – Heidi says if a drop of water dances across the skillet then you are good to go!
- While the skillet is heating, pour the wet ingredients into the dry while gently stirring until just combined.  Do not over-stir.
- When the pan is hot pour some batter on the pan.  You can make small pancakes or large ones...your choice.  Cook until the bottoms are golden and the edges as toasty then flip the pancakes and cook until the other side is golden as well and the pancakes are cooked through.
- Repeat with the remaining batter, or cook just the amount you want and store the rest in the fridge.  Serve with butter and maple syrup, or any syrup you like, or fruits, or compote, or vanilla bean ice cream!

Heidi’s original recipe calls from whole wheat, oat, and rye flours.  I only had whole wheat pastry flour on hand so that is what I used, combined with regular all-purpose.  I also used dark muscovado sugar for the simple reason that I love it.  Another bonus with our local muscovado, especially when you get it sourced directly from the producers with little refinement, is that it is shot through with lumps of clumped up sugar.  Hard nuggets of dusky sweetness that can vex a cake batter (I need to whiz the muscovado if I’m to use it for a cake) but are nice surprises when dotting your pancake.

These pancakes are a far cry from those you get from a packaged mix.  It is much less sweet with a slight tang from the buttermilk and an earthy taste from the whole wheat.  The pancakes themselves are as surprisingly light as Heidi promises and are perfect with any and all manner of sweet toppings, never reaching a too-cloying state the packaged-mix pancakes can sometimes get when drenched in syrup.

Heidi shares that the batter keeps for days in the fridge, and you know what that means – your weekend breakfast can easily turn into a weekday treat.  Hope your weekend was filled with only good things – great people, fun times, and pancakes!  Have a great week ahead! :)


Faye Paras said...

These look really good. Made me yearn for fluffy soft pancakes all so suddenly. And I am nowhere near a good pancake place. Arrrrrgh.

G said...

The last time I ate a pancake was when my relatives from dallas gave us boxes of buttermilk pancake mix. i didn't like it at all! hahaha since then I just order pancakes from jollibee or mcdo if i'm craving for it. but this recipe looks nice. is it possible to use only all purpose for this?

Becky said...

My bf and I love pancakes anytine of the day even dinner. Thanks for the recipe.

chef_d said...

Oh yum, love the healthier take on pancakes...beautiful picture...the weekend has passed but I am craving big time now!!

Midge said...

I haven't had pancakes in ages, so reading this particular post makes me want to run down to the nearest Pancake House to get a midday flapjack fix!

Barbara said...

We call these hotcakes...and I love them. A popular breakfast in house, especially when the boys lived at home.

Lovely photo Joey.

Rosa's Yummy Yums said...

Mmmhhh, those look just irresistible!



Anne said...

This sure is one sweet way to start the morning :)

ChichaJo said...

Hi Faye! Thanks! Try your hand at making them...they are actually quite simple :) And very gratifying ;)

Hi G! If you use all all-purpose it will be a different pancake altogether but you can certainly try :)

Hi Becky! Hope you like these! I could eat pancakes any time as well ;)

Hi Chef d! Thank you! You can make the batter the night before to have for a weekday breakfast too :)

Hi Midge! I love pancakes!! Can't be without them for too long ;)

Hi Barbara! We actually call them hotcakes too sometimes over here :)

Thanks Rosa :)

Hi Anna! You never know how a day will turn out so you can always try to make sure it has a sweet beginning ;)

annabanana said...

Those pancakes look divine! Love maple syrup in pancakes! And that photo is just mouth-watering! Seriously!

love cooking said...

I love pancake, but I have never try to mix the batter myself. I always buy the premix packaged from shops. I think I will try this one, hope to get good outcome. :)

Katrina said...

What a beautiful photo, Joey!!! It doesn't just look enticingly delicious, but it evokes a sunny, cheerful, lazy weekend morning. Love it! :-)

Ilva said...

I have just started to make this kind of pancakes this past year and I love this version, I'm bookmarking this for next pancake batch!

Amy @ Tasty Top said...

There's nothing i like more for breakfast than pancakes.

Fine Diner said...

I just happened to find your blog. I can eat breakfast for every meal!
Pancakes are my favorirte. I must confess, I had the prepackaged frozen Walmart pancakes this morning. I know, cheating. More like lazy!
I think tomorrow morning I'll treat everyone to this recipe! Thanks!


Les rêves d'une boulangère (Brittany) said...

I love weekends..and pancakes are the best way to enjoy it! Looks delicious.

betty said...

so delicious, fluffy an yummy

ChichaJo said...

Hi Annabanana! Thank you for your kind words! I love pancakes with maple syrup as well…and lots of butter :)

Hi Love cooking! I also buy the package mix sometimes…but I’m experimenting so one day I won’ have to!

Hi Katrina! Thanks!! Just the feelings I wanted to convey…took it in the sunniest spot of my living room :)

Hi Ilva! Hope you like it! The original calls for more types of grain flours but I didn’t have them…I’ll definitely be trying them in the future too :)

Hi Amy! And bacon…that’s the only thing missing here!

Hi Ann! I hope you all enjoy it :)

Hi Brittany! Love the weekend too…and all its cozy accoutrements, especially pancakes :)

Thanks Betty! :)

GiovanniG said...

I love pancakes for breakfast but buttermilk can be so filling and bad for you too lol these multigrain look delicious and just as fluffy and are a healthier option! Great post!

James said...

Wow! that looks delicious.

Anonymous said...

Hmm gud