Makes about 10 small pancakes (recipe easily doubles). You can sprinkle blueberries (or any favorite fruit, nut, etc) over the pancake just before flipping.
What you'll need
Ingredients
Tender and Light Whole Grain Pancakes
1 cup Homemade Whole Grain Pancake Mix (recipe below)
1 cup buttermilk (or ½ cup plain yogurt and ½ cup milk)
1 egg
1 Tablespoon orange juice
Homemade Whole Grain Pancake Mix
3 ½ cups old fashioned rolled Oats
4 cups King Arthur White Whole wheat flour
1 cup unbleached all purpose flour
3 Tablespoons sugar
3 Tablespoons baking powder
1 Tablespoon salt
1 Tablespoon soda
¾ cup canola oil
The method
Directions
01
Mix together gently with a fork and let rest for at least 15 minutes. The mixture will thicken as it stands
02
Heat nonstick griddle over medium heat for 5 minutes. Brush pan with 1 teaspoon canola oil. Pour pancake batter onto hot surface and cook for 3-4 minutes until bubbles begin to form on pancake. Flip the pancake and cook 1-2 minutes more. Serve immediately or keep warm in a 200 degree oven while you finish the rest of the cakes.
03
Grind the oats in a food processor until they are finely chopped but not a powder. Pour the ground oats and flour, sugar, powder, salt and soda into a large mixer bowl with paddle attachment. Mix on low speed to blend ingredients. With mixer on low, drizzle the oil slowly into the bowl. When all the oil has been added, stop mixer and squeeze a clump in your hand. If it holds together, it’s just right. If it doesn’t, mix in 1 Tablespoon of oil at a time until it holds together, testing after each. Store in an airtight container in the freezer for up to a year.
These pancakes might be my favorite – fluffy, tender, flavorful, satisfying, and somewhat healthier than most recipes. It is from a great cookbook called Nutritious Delicious (currently on sale at America’s Test Kitchen !) which features a collection of “br…
Pancakes are traditionally an indulgent weekend option, but often are made with simple carbs that leave you feeling hungry in no time. I’ve tried a few multi-grain “healthy” recipes, but the pancakes were typically heavy and dense. I found this recipe in an…
As with most recipes from Cook’s Illustrated, these are fool proof pancakes that are super easy to prepare. I sometimes cut the recipe in half for just two people, or you can refrigerate leftover better in a sealed container, and make a few more the next da…
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Fold in half along dotted line, blank sides facing in
Cook Like James
Tender Whole Grain Pancakes
Prep
Cook
Yield
Makes about 10 small pancakes (recipe easily doubles). You can sprinkle blueberries (or any favorite fruit, nut, etc) over the pancake just before flipping.
Ingredients
Tender and Light Whole Grain Pancakes
1 cup Homemade Whole Grain Pancake Mix (recipe below)
1 cup buttermilk (or ½ cup plain yogurt and ½ cup milk)
1 egg
1 Tablespoon orange juice
Homemade Whole Grain Pancake Mix
3 ½ cups old fashioned rolled Oats
4 cups King Arthur White Whole wheat flour
1 cup unbleached all purpose flour
3 Tablespoons sugar
3 Tablespoons baking powder
1 Tablespoon salt
1 Tablespoon soda
¾ cup canola oil
Cook Like James · The method
Directions
1
Mix together gently with a fork and let rest for at least 15 minutes. The mixture will thicken as it stands
2
Heat nonstick griddle over medium heat for 5 minutes. Brush pan with 1 teaspoon canola oil. Pour pancake batter onto hot surface and cook for 3-4 minutes until bubbles begin to form on pancake. Flip the pancake and cook 1-2 minutes more. Serve immediately or keep warm in a 200 degree oven while you finish the rest of the cakes.
3
Grind the oats in a food processor until they are finely chopped but not a powder. Pour the ground oats and flour, sugar, powder, salt and soda into a large mixer bowl with paddle attachment. Mix on low speed to blend ingredients. With mixer on low, drizzle the oil slowly into the bowl. When all the oil has been added, stop mixer and squeeze a clump in your hand. If it holds together, it’s just right. If it doesn’t, mix in 1 Tablespoon of oil at a time until it holds together, testing after each. Store in an airtight container in the freezer for up to a year.
Cook Like James
Tender Whole Grain Pancakes
Prep
Cook
Yield
Makes about 10 small pancakes (recipe easily doubles). You can sprinkle blueberries (or any favorite fruit, nut, etc) over the pancake just before flipping.
Ingredients
Tender and Light Whole Grain Pancakes
1 cup Homemade Whole Grain Pancake Mix (recipe below)
1 cup buttermilk (or ½ cup plain yogurt and ½ cup milk)
1 egg
1 Tablespoon orange juice
Homemade Whole Grain Pancake Mix
3 ½ cups old fashioned rolled Oats
4 cups King Arthur White Whole wheat flour
1 cup unbleached all purpose flour
3 Tablespoons sugar
3 Tablespoons baking powder
1 Tablespoon salt
1 Tablespoon soda
¾ cup canola oil
Directions
1
Mix together gently with a fork and let rest for at least 15 minutes. The mixture will thicken as it stands
2
Heat nonstick griddle over medium heat for 5 minutes. Brush pan with 1 teaspoon canola oil. Pour pancake batter onto hot surface and cook for 3-4 minutes until bubbles begin to form on pancake. Flip the pancake and cook 1-2 minutes more. Serve immediately or keep warm in a 200 degree oven while you finish the rest of the cakes.
3
Grind the oats in a food processor until they are finely chopped but not a powder. Pour the ground oats and flour, sugar, powder, salt and soda into a large mixer bowl with paddle attachment. Mix on low speed to blend ingredients. With mixer on low, drizzle the oil slowly into the bowl. When all the oil has been added, stop mixer and squeeze a clump in your hand. If it holds together, it’s just right. If it doesn’t, mix in 1 Tablespoon of oil at a time until it holds together, testing after each. Store in an airtight container in the freezer for up to a year.
