m woke up interested in multigrain pancakes and i found a food network recipe *and* i had all of the ingredients. how many times do you have all *13* ingredients? (not often. substitutions usually occur.) substitutions occurred anyway: the coach’s oats made it crunchy, i added extra lemon zest, i used whole grain white wheat flour instead of whole wheat flour, i used dark brown sugar instead of light (i had unopened light and just didn’t feel like opening it. i frequently substitute one for the other with impunity.), i used 2% milk, and i used coconut oil (in solid form as it’s 65 degrees in the house). and i folded it too much.
m + j
Ingredients
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
Directions
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.