Our most recent breakfast outing had Scott and I sharing a plate of multigrain pancakes. These were new to the restaurant and I definitely wanted to give them a try. They were delicious and full of wheat germ sprinkled on top. Fluffy and huge making it the perfect thing to share over coffee and conversation.
However I wanted to make my own and you all know that I love me some pancakes. First chance I had, (the following Sunday actually), I made my own batch of multigrain pancakes and they were fab!
Andrea’s Muligrain Pancakes
- 1C Buckwheat flour
- 1/2C White Whole Wheat Flour
- 1/2C Unbleached All-Purpose Flour
- 2 Heaping TBSP of Ground Flax
- 2 Heaping TBSP of Wheat Germ
- 2TBSP Brown Sugar
- 1tsp Baking Soda
- Sprinkle Cinnamon
- 2 1/4C Apple Cider
Heat griddle over a medium heat. In a large mixing bowl, combine the dry ingredients and whisk together. Add in the apple cider and gently stir folding and combing everything. Grease the griddle by your method of choice and drop by spoonfuls some of the batter onto the griddle. When bubbles start forming in the middle (about 2-3 minutes), flip the pancake over, gently. Finishing cooking on the second side, about 1-2 minutes. Remove from heat and serve!
Butter and maple syrup went on top of my pancakes and I could not eat them quick enough. Fluffy, sweet, and full of multigrain goodness, I was in pancake heaven. Next time I might use half white whole wheat flour and half buckwheat flour. I may reduce the sugar just a touch as well.
Or not because these were pretty perfect.
If you use water or milk in place of cider, add in some vanilla extract and maybe a tad more sugar.
Leftovers freeze well and can be reheated in a toaster oven. This recipe can make a lot or a little depending on how large you make the pancakes.