Whole Grain Pancakes

Whole Grain Pancakes

We’ve been in our house for a week now, and I’m starting to get comfortable in my new kitchen. I did a fair bit of cooking and baking this weekend (including some recipes you’ll see on the blog soon) and I think I’ve “broken in” the kitchen. I’m opening the right cupboards to find things and starting to figure out the oven and stove.I’m still not happy with how I have my pantry goods organized (I actually have a pantry here!) but I think  that will be next weekend’s project. We enjoyed these particular pancakes at the old house before the move, but pancakes were among the first meals I cooked on my new stove.

I’m actually a little embarrassed to admit how often we eat breakfast for dinner around here. There are a number of reasons why:

  •  It’s quick and requires no planning ahead. When I haven’t defrosted anything for supper and we both get home starving at 5:45, pancakes, eggs or even waffles are quick to get on the table.
  • It requires minimal ingredients. Even when it’s getting close to grocery day, we usually have basic “breakfast food” supplies.
  • It can be vegetarian. Lately we’ve been trying to eat a few more meatless meals, and pancakes or waffles make a good, filling, grain-based meal. If we’re not feeling the vegetarian vibe, some bacon or sausage defrosts and fries up quickly as an accompaniment!
  • We love it. We eat breakfast for dinner a lot simply because we enjoy it! My husband and I both love breakfast foods, but usually stick with cereal or oatmeal on weekdays. Occasionally we’ll make a big breakfast on a weekend morning, but that’s a rare treat. Breakfast for dinner ensures that we get our pancake and waffle fix regularly!

This recipe, from PEI’s Chef Michael Smith (one of my idols) makes a hearty, whole grain pancake that fuels you up no matter what time of day you eat it. You can take this recipe in many different directions, depending on your tastes and what’s in your pantry. Michael Smith is a big proponent of “choose your own adventure” type cooking, where a recipe is just a starting point for endless customizations.

You’ll need all-purpose flour, whole wheat flour, oatmeal, baking powder, cinnamon, nutmeg, salt, milk (cow, soy, rice, almond…take your pick), oil (I’m using melted coconut oil but canola or even melted butter work too), honey, eggs and vanilla.

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Whisk together the flours and oatmeal in a large bowl. You need 3 cups in total, feel free to play with the proportions and try out different grains and flours. I actually threw some spelt flour and oat flour into this batch because I was trying to clean out my pantry and they were very tasty. You can use quick oats or old-fashioned/large flake oats.

Whisk in the baking powder, salt and spices. Again, feel free to mix up the spices as desired, ginger or pumpkin pie spice might be yummy.

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Whisk the milk, eggs, oil,honey and vanilla together in a medium bowl or measuring cup.

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Pour the wet ingredients into the dry and mix until just combined.

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Heat a non-stick skillet or griddle over medium heat. You’ll know it’s ready when a few drops of water dance and sputter when flicked onto the pan.

Give the pan a spritz of non-stick spray, or grease with butter if you want to be a bit more indulgent.

Use a ladle or large spoon to drop dollops of batter onto the pan. You can make the pancakes as big or small as you like.

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These pancakes are tasty on their own, but even better with some add-ins. After pouring the batter into the pan, evenly sprinkle it with chocolate chips or blueberries. You can get as creative as you want with additions: banana slices, raspberries, even sprinkles!

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I add them to each pancake rather than mixing them into the batter to keep the berries from turning the pancakes purple. It also lets you customize your pancakes to your pancake eaters: I like blueberries in mine, my husband doesn’t. I usually do one chocolate chip pancake each as a treat: we don’t need a whole batch full of chocolate!

Watch for bubbles on the surface of the pancakes. When the bubbles burst, leaving holes behind, and the bottoms are browned, they’re ready to flip. You may need to adjust the heat a bit if the bottoms are browning too fast.

Flip the pancakes and cook the second side until browned.

If you’re cooking for a crowd, you can keep the pancakes warm in the oven until they’re all cooked.

Serve with your favorite pancake toppings. Strawberries and raspberries are delicious! Pancakes this hearty call for real maple syrup, not Aunt Jemima. Enjoy for breakfast, brunch or supper!

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What are your favorite breakfast foods? Do you eat breakfast for supper? Tell me in the comments!

Whole Grain Pancakes

  • Servings: 4
  • Time: Prep: 15 min Cook: 20 min
  • Print

Adapted from Michael Smith’s cookbook  http://www.amazon.ca/gp/product/1552859843?ie=UTF8&tag=wwwchefmichae-20&linkCode=as2&camp=15121&creative=330641&creativeASIN=1552859843

Ingredients:

1 cup all purpose flour
1 cup whole-wheat flour
1 cup oatmeal (quick or old-fashioned)
2 tablespoons baking powder
1 teaspoon cinnamon

1/2 teaspoon nutmeg
1/2 teaspoon salt
2 cups milk (dairy, soy, rice, almond) or water
1/4 cup oil (coconut or vegetable) or melted butter
2 tablespoons honey
2 eggs
1 teaspoon vanilla extract

Add-ins of choice: blueberries, chocolate chips, raspberries, sprinkles, etc.

Directions:

Whisk together the flours and oatmeal in a large bowl.

Whisk in the baking powder, salt and spices.

Whisk the milk, eggs, oil,honey and vanilla together in a medium bowl or measuring cup.

Pour the wet ingredients into the dry and mix until just combined.

Heat a non-stick skillet or griddle over medium heat until a drop of water dances and sputters on the pan.

Grease the pan with non-stick spray or butter.

Use a ladle or large spoon to drop dollops of batter of desired size onto the pan.

Sprinkle the pancakes evenly with add-ins of choice.

Watch for bubbles on the surface of the pancakes. When the bubbles burst, leaving holes behind, and the bottoms are browned, they’re ready to flip.

Flip the pancakes and cook the second side until browned.

Keep pancakes warm in the oven until ready to serve.

Serve with berries and maple syrup.

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