Best. Pancakes. Ever.
Yes, it involves sourcing a lot of different kinds of flour and grains. Yes, it’s worth it. Sometimes you have to put a little effort into eating well, but trust me, you’ll be making these multi-grain pancakes from Huckleberry in Santa Monica so often you won’t mind.
I make these pancakes on the weekends for Jen and me, especially when she’s got a lot of work on the farm to do. They’re super hearty and keep her going well until dinner (cause she rarely stops for lunch). As a pancake purist, I love these drizzled with a bit of lemon curd or maple syrup and a farm-fresh egg slapped on top, but they taste so good on their own, Jen often rolls them up, sticks them in her pocket, and munches them on the go.
Heidi & Jen’s Multigrain Pancakes
Adapted from the Huckleberry Cookbook - makes about 12 10-inch pancakes
Ingredients
1/2 cup + 2 tbsp/80 g cornmeal
1/3 cup/35 g rye flour
1/4 cup/30 g all-purpose flour
1/4 cup/30 g whole-wheat flour
1/4 cup/25 g oat flour
4 tsp rolled oats
2 tsp flax seed meal or wheat germ
1 tsp chia seeds or poppy seeds
2 tbsp + 2 tsp/35 g brown sugar
1 tsp baking soda
1 tsp kosher salt
2 cup + 4 tsp/500 ml buttermilk
6 tbsp/85 g unsalted butter, melted and cooled
2 eggs
Directions
Put the cornmeal, rye flour, all-purpose flour, whole-wheat flour, oat flour, rolled oats, flax seed meal, chia seeds, brown sugar, baking soda, and salt in a large bowl. Add the buttermilk, melted butter, and eggs. Whisk to combine.
About 5 minutes before you’re ready to make the pancakes, preheat a greased griddle or large skillet over medium-high heat; the griddle is ready when a few droplets of water sizzle and dance across the surface.
Drop 1/3 cup/80 ml of batter onto the hot griddle. When bubbles set on the surface of the pancake and the bottom is golden, flip and cook for about 1 minute longer. These should cook quickly. These taste amazing served hot, but they’re just as good four hours later at room temperature (if they last that long).
