Growing up, Saturday morning meant pancakes in my house. As a kid, my Dad would perfect his pancake artwork while we challenged him to spell words and draw animals with the batter. As my siblings and I grew older, my Dad transitioned from using a thinner batter (perfect for design purposes) to a heartier one using his special blend of grains.
This recipe is a variation on Lou's original multi-grain pancakes. The crunch of the walnuts and chewiness of the oats add dynamic body and flavor, and the buttermik gives the cakes a hint of tang.
- ½ cup flour (preferably whole wheat)
- ½ cup oats, toasted (not instant)
- ½ cup walnuts, toasted and chopped
- ½ cup cornmeal (preferably finely ground)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 4 tablespoons sugar
- 1 ½ cups buttermilk
- 2 large eggs
- 4 tablespoons butter, melted and cooled
- ½ teaspoon vanilla extract
- Maple syrup, for garnish
Add flour, oats, walnuts, and cornmeal to a food processor and blend until finely ground and combined. Transfer the grain mixture to a large bowl and add baking powder, baking soda and sugar. In a medium-sized bowl, whisk together the buttermilk, eggs, butter, and vanilla until smooth. Gradually pour the wet ingredients into the dry ingredients and whisk until there are no lumps left in the batter.
Preheat a heavy cast-iron pan, or skillet, for five minutes. To check if the pan is hot enough, sprinkle a few drops of water onto the surface and wait for a sizzle. Butter the pan and spoon on the batter in rounds, cooking in batches. Flip the pancakes when they start to bubble on top and cook until golden brown.
Serve with maple syrup.