I have been a really huge fan of multi grains lately. Last weekend I turned our regular pancakes into a healthier version of multi grain pancakes. They are so good that we might have a new weekend morning regular! O(∩_∩)O~
1/2 cup of all purpose flour
1/2 cup of multi grain flour
3/4 to 1 cup buttermilk (different grains might need different amount of liquid; adjust accordingly)
1 large egg
1 teaspoon baking powder
1/4 teaspoon baking soda
a pinch of salt
1 to 2 teaspoons sugar
1/2 tablespoon cooking oil
honey / maple syrup
Store any extra flour in air-tight glass jar.
Shift together flour, baking powder, baking soda, salt and sugar.
In a medium bowl or cup, add eggs, buttermilk and oil. Whisk together.
Add shifted flour to the egg milk mixture. Whisk just until the dry flour is gone. Don’t over mix because the more you whisk, the more gluten will form, and the chewier your pancakes will get.
Let them cook on one side until you see a lot of bubbles, flip the pancakes. It takes about more or less than one minute.
Both sides are golden brown. That how you know they are ready.
Top with fresh strawberries
And honey or maple syrup; doesn’t that look great? O(∩_∩)O~