So you remember how last week I went on a little flour buying splurge… yeah, that happened. Well, guess what. I’m probably going to be showing off some recipes with different/alternative/weird-o flours in them for a while. If you’re not feeling it, you can just use all-purpose. I’m not going to come to your house and criticize your flour choice.
I reserve my harsh cooking judgements for my family. Lucky them.
Just kidding, you’ve probably noticed by now that I’m not much of a food snob. I make vegetarian corn dogs and brag about it-so… you know… gourmet ain’t my forte´
Neither is grammar. Obviously.
Buttermilk Multigrain Pancakes, makes 6-8 medium-sized pancakes.
Needed: 3/4 cup all-purpose flour (see-I’m just like everyone else!), 1/8 cup whole wheat flour, 1/8 cup barley flour, 3/4 teaspoon baking soda, 1 1/2 teaspoons sugar, a pinch of salt, 1 egg, 1 1/2 cups buttermilk and (optional) 1/2 cup dark chocolate chips.
In a bowl mix together all ingredients until nearly no lumps remain. I love phrasing it, nearly no, just for the alliteration. Heat a tablespoon oil or butter in a skillet or sauce pan over medium heat. Once the pan is heated pour about 1/3 cup of batter in, spreading it a bit so it’s evenly distributed. Wait until a few bubbles begin to show through the batter, then flip and continue to cook until it’s done (you can check by poking a small hole with a fork or just by the look of the pancake). Adjust your heat if it seems to get too burnt before the batter had cooked through.
Enjoy with pure maple syrup, milk, coffee, loved ones, etc. xo. Emma