- Lottie + Doof - http://www.lottieanddoof.com -

Perfect Pancakes

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 [1]. 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 [1] by Kim Boyce)

Dry Mix:

Wet Mix:

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

Measure all of the flours into a bowl and whisk together.