Fluffy Multigrain Pancakes
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.
¼ cup unsalted butter
1 ½ cups whole milk 1 large egg 1 teaspoon grated orange zest ½ teaspoon vanilla extract
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
Begin preparing the wet ingredients. In a small saucepan, melt the butter on low until half melted. Set aside to continue melting and cooling.
Prepare the dry ingredients. In a medium bowl, whisk together all of the dry ingredients. Set aside.
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.
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