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Home » Recipes » Crunchy Double-Grain Pancakes
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Crunchy Double-Grain Pancakes

This recipe combines whole wheat flour, whole grain cornmeal, and a mixture of different seeds for a delightfully sweet, crunchy pancake. This recipe was developed especially for Bob's Red Mill by renowned whole grain specialist, Lorna Sass, author of Whole Grains Every Day Every Way.

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, salt, cinnamon, sunflower seeds, pumpkin seeds, and flax seeds.

In a medium bowl, beat the eggs. Stir in the buttermilk and melted butter.

Stir the liquid into the dry ingredients just until the flour is absorbed. Do not overmix.

Heat a griddle or large nonstick skillet over medium heat. Brush lightly with butter, if needed. Using a small measuring cup with a spout, pour a scant 1/4 cup of batter per pancake onto the griddle. When a small bubble or two forms on the surface and the bottom is golden brown, flip over. Brown the second side. If the batter becomes thick on standing and doesn't spread easily, thin with additional buttermilk.

Serve immediately, or arrange on a rack in a single layer and keep warm in an oven pre-heated to 200°F. Accompany the pancakes with a small pitcher of warm maple syrup or honey.

Leftover pancakes may be refrigerated for up to 4 days and frozen for up to 3 months.

Makes 12 pancakes.


Crunchy Double-Grain Pancakes

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Products Used in this Recipe

Baking Aids
Baking Powder

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Gluten Free
Baking Soda

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Baking Aids
Sea Salt

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Grains Beans Seeds
Raw Shelled Sunflower Seeds

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Grains Beans Seeds
Raw Pumpkin Seeds

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Gluten Free
Organic Golden Flaxseeds

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Flours & Meals
Whole Wheat Pastry Flour

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