4 Grain Pancakes
1 pint blueberries
(or strawberries, etc.)
=== 4-GRAIN PANCAKE BATTER ===
1 1/2 cups all-purpose flour
2 tablespoons old-fashioned oats - (heaping)
2 tablespoons toasted wheat germ - (heaping)
2 tablespoons coarse yellow corn meal
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 teaspoons sugar
1/2 tespoon salt
2 large eggs
1 1/2 cups buttermilk
1/4 cup milk
5 tablespoons melted butter
(reserve 1 tbsp for griddle)
Recipe Directions
Prepare the pancake batter by mixing all ingredients together in a bowl. Beat together eggs and milk. Pour the liquid into the dry ingredients and use a fork to mix until there are no pockets of dry mix left. Do not overbeat. Drizzle in the melted butter and cut it through the batter. It’s OK if a few streaks show on the surface.
Half of the berries should be cooked into the pancakes, and the other half should be saved to scatter over the top of the cooked pancakes for serving. Butter the heated griddle or pan. Knowing that you’re making 10 pancakes, you might want to make a rough estimate of the number of berries you will use for each pancake before starting.
Pour the first pancake and distribute the blueberries evenly over the surface. Avoid the extreme edges. Proceed with the next pancake. If you’re using a griddle that will accommodate 6 or more pancakes, contine this way until you’ve maxed out the griddle, then return to the first pancake and check it. Each pancake should cook approximately 3 minutes on the first side and 2 minutes on the second.
Arrange the pancakes on your plate, scatter some fresh blueberries over them and serve with maple syrup.
Note: If a berry should break on the cooking surface and you’re going to cook another pancake there, a dribble of water or club soda and a scrape of the spatula will clear it. After the liquid has evaporated, heat up some more butter and resume cooking.
This recipe yields 10 pancakes.