Fluffy Multi­grain Pan­cakes

Milwaukee Health - - EAT WELL -

I MAKE THESE PAN­CAKES for my hus­band. He’s team fluffy, and I’m team wheat. But wheat pan­cakes have a rep­u­ta­tion for be­ing dense and bit­ter. When I set out to write The Min­i­mal­ist Kitchen, I took an in­for­mal sur­vey on wheat flour. About half swore it off ve­he­mently and the rest pro­claimed their deep love for wheat pas­try flour. Af­ter pick­ing up a bag of that, I switched out all my reg­u­lar wheat flour for wheat pas­try flour. It makes a shock­ing dif­fer­ence. It’s light with­out a trace of bit­ter. I hope you’ll give it a chance and pick up a bag. If not, it’s an equal ex­change for all-pur­pose flour. P.S. Don’t skip the op­tional or­ange zest if you can help it.

Wet

¼ cup un­salted but­ter

1 ½ cups whole milk 1 large egg 1 tea­spoon grated or­ange zest ½ tea­spoon vanilla ex­tract

Dry

1 cup un­bleached all-pur­pose flour ½ cup whole-wheat

pas­try flour 1 ta­ble­spoon gran­u­lated sugar 2 tea­spoons bak­ing pow­der ½ tea­spoon bak­ing soda ½ tea­spoon kosher salt

Pre­par­ing and Serv­ing Neu­tral oil cook­ing spray Pure maple syrup, warmed Sea­sonal fruit

•1•

Be­gin pre­par­ing the wet ingredients. In a small saucepan, melt the but­ter on low un­til half melted. Set aside to con­tinue melt­ing and cool­ing.

•2•

Pre­pare the dry ingredients. In a medium bowl, whisk to­gether all of the dry ingredients. Set aside.

•3•

Once the but­ter has cooled, whisk all of the re­main­ing wet ingredients into the cooled but­ter un­til evenly com­bined. Pour the wet mix­ture into the dry mix­ture, whisk­ing un­til only small lumps re­main in the bat­ter. Al­low the bat­ter to rest for about 10 min­utes.

•4•

Mean­while, pre­heat the oven to 250°F and heat a 10-inch cast-iron skillet or grid­dle on medium-low. Just be­fore cook­ing, lightly spray the sur­face with the cook­ing spray, and stir the bat­ter gen­tly a cou­ple times more to in­cor­po­rate. Us­ing a 4-ta­ble­spoon-sized spring-re­lease scoop (2-ounce scoop/#16 scoop), about ¼ cup, add the pan­cake bat­ter to the pan. The pan­cake is ready to flip once bub­bles be­gin to ap­pear on the sur­face. Flip and al­low the pan­cake to con­tinue cook­ing undis­turbed. Stack the pan­cakes on a bak­ing sheet. Place them in the pre­heated oven to keep warm as you make the rest of the pan­cakes. Serve with pure maple syrup and sea­sonal fruit of your choice.

Hands-on: 30 min. To­tal: 40 min. Yields: 12 to 14 pan­cakes

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.