Pancakes with Multigrain Flour and buttermilk

Today I have a healthy and nutritious multigrain pancakes. I recently borrowed this 'Good to the Grain: Baking with Whole grain flours' cookbook from the library. I was hoping to find a bread recipe for this month's Breadbakers 'Breads with Ancient grains' theme. Unfortunately most of the recipes in this book had whole wheat flour in them.

But I did find a few recipes that looked very good and these pancakes made with Multigrain flour is one of them. There is a master recipe for multigrain flour mix that can be made in large quantity and kept in the pantry along with your other flours. It can be used in place of or along with other flours in any of your baking recipes.

If you want to make a big batch of this multigrain mix, then combine 1 cup each of whole-wheat flour, oat flour, barley flour and 1/2cup of millet flour and rye flour. Use 1cup of this mix along with 1cup of wholewheat flour to make the pancakes. If not just follow the measurements for the flours given below.

I was skeptical how the family would like the combination of different flours and the taste of buttermilk, but none of them seemed to notice anything. They were too busy enjoying these fluffy and delicious pancakes. They tasted amazing and I got a big thumbs up from both the kids :-)

Multigrain Flour Pancakes

Ingredients:

• 1¼cups Wholewheat flour
• ¼cup Oat flour
• ¼cup Barley flour
• 2tbsp Millet flour
• 2tbsp Rye flour
• 2tbsp Sugar
• 2tsp Baking powder
• 1tsp Baking Soda
• ¾tsp Salt
• ½tsp Nutmeg, freshly ground
• 2cups Buttermilk
• 2tbsp Maple syrup or unsulphured molasses
• 2 Eggs (or 2tbsp egg replacer powder whisked with 6tbsp water)
• 1tsp Vanilla extract

Method:

1. Sift the dry ingredients into a large bowl.
2. In a medium mixing bowl, whisk buttermilk, maple syrup (or molasses), eggs, vanilla extract and mix until combined.
3. Add the wet ingredients to the dry ingredients and mix gently until well combined. The batter will slightly thick and lots of holes in it.
4. Heat a griddle over medium heat and rub the pan with some butter. Dollop 1/4cup of the batter on to the pan, 2~3 at a time depending on the size of your pan. Once the bubbles form on the top of the pancake, flip it over and cook until the bottom is dark golden brown, about 4~5 minutes total.
5. Wipe the pan with a paper towel or cloth and repeat with the remaining batter.
6. Serve the pancakes hot with syrup and fruits.

Also linking this to Valli's 'Cooking from Cookbook Challenge: January -- Week 3'.