Tuesday, December 31, 2013

Fluffy Multigrain Buttermilk Pancakes

 I wanted pancakes this morning, and I have a bunch of different types of flour taking up space in my fridge, so I thought I'd try using a couple of them.  This time, I used a standard buttermilk pancake recipe but I doubled the leavener and I split the flour into half cake flour and half whole grain flour, by weight.  That worked pretty well.  They had a nice height and were very tender.  I might even try 2-1 whole grain flour next time.

I also had some leftover creme fraiche that I used, but sour cream or yogurt would be fine.

Here's the recipe:


  • 1/2 cup (2.5 oz) cake flour
  • 1/2 cup (2.5 oz) whole grain flours -- whole wheat, oat, quinoa, buckwheat, whatever
  • 1 tablespoons sugar
  • 1/4 teaspoon table salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk (I use powdered)
  • 2 tbsps sour cream or creme fraiche or plain yogurt
  • 1 large egg, separated
  • 1 1/2 tablespoons vegetable oil or melted butter, cooled to room temp


  1. Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. (Add the powdered buttermilk here if you're using it.)
  2.  In second medium bowl, whisk together buttermilk (or 1 cup of water if using powdered buttermilk), sour cream, egg yolk, and oil.
  3. Beat the egg white to stiff peaks in a separate bowl. (This is optional, but easy to do if you have a hand mixer.)
  4. Add wet ingredients to dry and stir gently until combined. Fold in egg white. Allow batter to sit 10 minutes before cooking.

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