We know that there’s roughly one billion pancake recipes out there, but this is one we tried recently that we really enjoyed. It’s from the New York Times, and it’s kind of unique because it combines a bunch of different grains – including some you might not think to put in a pancake batter – which all come together to form a really rich taste. We’re not going to make any claims that this is the best pancake recipe out there, but it was a pretty good, new and different version of this breakfast staple. Plus, we had some leftover maple syrup from when we went to Vermont, so this was a good excuse to eat the rest of it.
If you’d like to try these pancakes, you’ll need:
- Flour
- Whole wheat flour
- Cornmeal
- Oats
- Baking powder
- Baking soda
- Buttermilk
- 3 eggs
- Butter
- Honey
- Maple syrup
First, measure out 3/4 cup of flour, a cup of whole wheat flour, 1/2 cup of cornmeal, 1/4 cup of oats, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and a large pinch of salt and mix these all together in a bowl.
In a separate bowl, combine the three eggs with 2 1/4 cups of buttermilk, a tablespoon of honey, and 1/4 cup of melted butter. Then stir these ingredients into your grain mixture to make a smooth batter.
Now place a large cast iron pan over medium heat and melt a pat of butter into the pan until it’s mostly liquified and starts to brown a little.
Use a 1/3-cup measuring cup to scoop out batter and drop it into your pan. You should be able to fit two pancakes in at a time, on opposite ends of the pan – just make sure you leave room for them to expand so they don’t meld together.
When you see the batter start to form bubbles, use a spatula to check the underside of each pancake and flip them once they’re browned to your liking. Then cook them until they’re done on the other side as well (but we probably don’t need to explain how to make pancakes to you).
Once they’re done you can top them with more butter and your syrup.
And now it’s time to dig in to your tasty stack of pancakes!
This is a super simple recipe – although if you’re the type to get distracted, you’ll need to really keep an eye on your pan and not let your pancakes burn (trust us, we know this from experience). What makes these pancakes different, though, is the four different grains that come together to make a really interesting and complex flavor. Add some good maple syrup on top and these are, dare we say, gourmet pancakes. Just give this recipe a try and you might just find your new favorite go-to breakfast.