Pancakes are my favorite breakfast food. I love thick buttermilk pancakes, blueberry pancakes, crepes, my granny's thin pancakes and now these multi-grain pancakes! They are everything pancakes are so supposed to be - soft, sweet, filling, and wholesome except these are hearty without being too grainy or to heavy with whole wheat. These fill the craving for pancakes with the added benefit of being nutritious.
Multi Grain Pancakes
makes 16-18 medium size pancakes
4 teaspoons fresh lemon juice
2 cups whole milk
1 cup no-sugar-added muesli
1 ¼ cups all-purpose flour
½ cup whole wheat flour (2¾ ounces)
2 tablespoons brown sugar (light or dark)
2¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
2 large eggs
3 tablespoons canola oil or melted and cooled butter
¾ teaspoon vanilla extract
Whisk lemon juice and milk together in medium bowl or 4-cup measuring cup; set aside to thicken while preparing other ingredients.
Process 1¼ cups muesli in food processor until finely ground, 2 to 2½ minutes; transfer to large bowl.
Add flours, brown sugar, baking powder, baking soda, and salt; whisk to combine.
In a separate bowl whisk eggs, melted butter, and vanilla into milk until combined.
Pour in milk mixture and whisk very gently until just combined (few streaks of flour and lumps should remain).
Do not over mix.
Allow batter to sit while pan heats.
Heat a nonstick skillet over medium-low heat (I use a square skillet).
Add 1 teaspoon oil and brush to coat skillet bottom evenly.
Pour ¼ cup batter onto 3 spots in skillet, using bottom of ladle to spread batter smooth if necessary.
Cook pancakes until small bubbles begin to appear evenly over surface, 2 to 3 minutes.
Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1½ to 2 minutes longer.
Repeat with remaining batter, brushing surface of pan lightly with oil between batches and adjusting heat as necessary.