Nine Grain Pancake Recipes

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NINE-GRAIN PANCAKE



Nine-Grain Pancake image

Baked in a cast-iron skillet, this is a real pan "cake." At the Bakery, we prepare it in the wood-fired oven, where it puffs up to an inch thick in just a couple minutes. We top it with huckleberries or strawberries, or serve it with maple syrup and butter-or even eat it with a thin European-style yogurt. One pancake should be enough for one person. If you want to serve the pancakes to a group of people, cut them into slices and allow your guests to help themselves. We buy our nine-grain mix from Giusto's Millers & Bakers out of San Francisco; it's a combination of steel-cut oats, millet, amaranth, barley, soft wheat, winter wheat, rye, flax seeds, and corn grits.

Provided by Michelle Rizzolo, Philip Wojtowicz , Michael Gilson

Categories     Cookstr Recipes

Number Of Ingredients 16

¼ cup brown rice
½ cup plus 2 tablespoons nine grain mix
2 tablespoons flax seeds
2 tablespoons sesame seeds
¼ cup sunflower seeds
½ cup plus 3 tablespoons all-purpose flour
2 cups whole wheat flour
1 tablespoon plus 1 teaspoon baking powder
1 tablespoon plus 1 teaspoon baking soda
1 teaspoon kosher salt
½ cup plus 3 tablespoons old-fashioned rolled oats
¼ cup molasses
4 cups buttermilk
4 egg yolks
6 egg whites
4 tablespoons unsalted butter

Steps:

  • Place the brown rice in a small saucepan, add 1 cup water, and bring to a boil over medium-high heat. Reduce the heat and let simmer until the rice is tender, about 30 minutes. Transfer the rice to a separate dish to cool completely.
  • Combine the nine-grain mix, flax seeds, sesame seeds, and sunflower seeds in a bowl. Bring 1¼ cups water to a boil, and pour it over the grains and seeds. Let them soak for 30 minutes or until they're soft.
  • Place the all-purpose flour, whole-wheat flour, baking powder, baking soda, salt, and oats in a mixing bowl. Stir to combine, and make a well in the center. In a separate bowl, whisk together the molasses, buttermilk, egg yolks, the grain and seed mixture, and ½ cup of the cooked brown rice. Pour the liquid mixture into the well, and combine with a wooden spoon.
  • In an electric mixer fitted with the wire whisk attachment, whisk the egg whites at high speed until soft peaks form. Using a rubber spatula, fold the whites into the flour mixture. (You can hold the batter in the refrigerator until you're ready to use it, but keep in mind that the sooner you bake the pancakes, the lighter they'll be.)
  • Adjust the oven rack to the middle position and preheat the oven to 350°F.
  • Preheat two 9-inch cast-iron skillets in the oven for 5 minutes. Add 1 tablespoon of the butter to each pan and swirl it around to coat the pan. Pour one fourth of the batter into each pan, transfer them to the oven, and bake for 15 to 20 minutes. Check the pancakes the same way you would a regular cake: the pancakes are ready when a skewer inserted in the middle comes out clean. Flip each pancake onto a plate, and serve.
  • Bake the other 2 pancakes the same way.

WHOLE GRAIN PANCAKES



Whole Grain Pancakes image

Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt.

Provided by Jennifer Goss

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 cup whole wheat flour
½ cup rolled oats
¼ cup cornmeal
3 tablespoons flaxseed meal
3 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 egg, beaten
2 cups buttermilk
cooking spray

Steps:

  • In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
  • Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 53.2 g, Cholesterol 51.4 mg, Fat 5.9 g, Fiber 6.5 g, Protein 12.7 g, SaturatedFat 1.5 g, Sodium 440 mg, Sugar 16.3 g

MULTIGRAIN PANCAKES



Multigrain Pancakes image

Multigrain pancakes can be dense and heavy, but these aren't: The yogurt keeps them light and moist without adding a lot of fat.

Provided by Food Network Kitchen

Time 30m

Yield about 12 pancakes

Number Of Ingredients 15

1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup quick-cooking oats
1/4 cup cornmeal
3 tablespoons packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 large egg
1/2 cup plain low-fat yogurt
3/4 cup nonfat milk
1/2 teaspoon finely grated lemon zest
1/4 teaspoon freshly grated nutmeg
3 tablespoons nut oil (such as almond or roasted peanut) or vegetable oil
Unsalted butter, for brushing
Butter and maple syrup, for serving

Steps:

  • Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl. Whisk the egg in a medium bowl. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
  • Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

HEARTY GRAINS PANCAKES



Hearty Grains Pancakes image

These are healthy pancakes, applesauce takes the place of oil. Whole wheat flour, cream of wheat, golden raisins and walnuts adds lots of fiber. The recipe comes from Cooking Light.

Provided by Barb G.

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup whole wheat flour
1/4 cup flour
1/3 cup uncooked farina (such as cream of wheat)
1/3 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups vanilla-flavored soymilk or 1 1/2 cups milk
1 egg
1/4 cup applesauce
cooking spray
1/2 cup golden raisin
1/2 cup chopped walnuts
maple syrup, to serve

Steps:

  • Combine flours, farina, sugar, soda, baking powder, salt in a large bowl, stirring with a whisk.
  • Combine milk, applesauce,and egg in a medium bowl, stirring until well blended.
  • Add milk mixture to flour mixture, stirring until well combined; let stand 5 minutes.
  • Heat a nonstick grill or skillet over medium heat;coat pan with cooking spray; Pour about 1/4 cup batter per pancake onto griddle; SPRINKLE with 2 teaspoons raisins and 2 teaspoons nuts.
  • Cook 1 minute or until tops are covered with bubbles and edges look cooked; carefully turn over, cook 1 minute or until bottoms are lightly browned; Repeat; Serve with maple syrup.

Nutrition Facts : Calories 429.9, Fat 11.7, SaturatedFat 1.5, Cholesterol 46.5, Sodium 722.1, Carbohydrate 75.6, Fiber 5.6, Sugar 27.9, Protein 10.8

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