The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Three-flour blueberry pancakes

  • Pin It
PMcCool's picture
PMcCool

Three-flour blueberry pancakes

We were jonesing for some blueberry pancakes this morning, so I threw together the following:

2/3 cup buttermilk

2/3 cup milk

2 large eggs

1/4 cup oil

1 tablespoon honey

1/2 cup whole rye flour

1/2 cup whole oat flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup fresh blueberries

First I whisked all of the wet ingredients until they were thoroughly blended.  Then I added the dry ingredients and whisked them to form a uniform batter.  Then the blueberries were stirred in.  This was allowed to stand 15-20 minutes so that the flours could hydrate somewhat.

The pancakes were cooked on a dry non-stick griddle over medium-high heat.  When the first side browned, they were turned and cooked until the second side was also browned.  The first side didn't display as much bubble formation as an all-wheat batter would do.  Once flipped, though, the now-upper crust helped trap the steam, making each one puff up.  I found it helpful to loosen the edges before attempting to lift the pancakes for turning or removal but didn't experience any problems with sticking.

The flavor was wonderful, in spite of my wife's initial skepticism about rye in a pancake.  Not only were they tasty, they also gave us a good shot of complex carbohydrates and antioxidants.  This amount of batter made 7 pancakes that were approximately 8 inches in diameter.

The flour blend wasn't by design; I just used what happened to be on hand.  Some experimentation with spelt or barley or whatever else you have will probably be equally delicious.

My wife's final comment was "You did write this down, didn't you?"  And now I have.

Paul

Comments

dabrownman's picture
dabrownman

since you feel like you can't eat to many of them without improving your health with every bite :-)  Sounds terrific!

Now if you can get organized at 9 PM the night before - unlike me, drop the eggs and baking powder and stir in 10-15 g of stiff rye starter instead and leave the batter out on the counter overnight to puff itself up - and it will.  Then in the morning, separate the egg whites from the yolks. Mix the yolks into the batter and whip the whites till stiff and fold them gently in about a half hour later.   Now you have Lucy's Super Secret Feather Light Whole Grain SD Pancakes that German baking apprentice's everywhere like nearly as much as pumpernickel :-)   You can also add 1/8 tsp of baking soda with the yolks to neutralize the acid in the SD if you don't want the sour to come through as strong.

Yours sounds a lot easier and just as tasty too!

PMcCool's picture
PMcCool

It's the remembering at 9:00 p.m. bit that tends to get in the way.

I haven't tried the "chiffon" approach that you describe.  It sounds wonderful!

For a non-SD version, these were very tasty!  Just different.

Paul

trailrunner's picture
trailrunner

where are the pictures ;) ?  As another thing to try, leave  lumps all through the batter. It is OK to autolyse but if you whip it well then they can sometimes be tougher...at least that is what my husband says and he is the pancake man. The lumps disappear as they cook...another mystery and they are wonderful. Oh and toss the blueberries with some dry flour...keeps them in place in the pancakes.

Had enough helpful hints ;) ? c

PMcCool's picture
PMcCool

I violated every one of them and still wound up with tender pancakes and evenly distributed berries!  ;-)

Go figure!  Those are definitely the things I do with blueberry muffins, on the other hand.

Paul

trailrunner's picture
trailrunner

Violations  ! I love them.    You are swell. I was just having fun I hope you know. c

Mebake's picture
Mebake

So, blueberries are in the Pancakes?

Love the idea of having a wholegrain pancake for breakfast, YUM!!

-Khalid

 

PMcCool's picture
PMcCool

I just stirred them into the batter.  Some people like to scatter them on the raw surface of the pancakes immediately after pouring the batter on the griddle.  It seems easier to me to just mix them into the batter.

Paul

isand66's picture
isand66

Beautiful looking flap jacks.  Blueberries sound ideal and if were me a few walnuts or pecans wouldn't hurt as well :).  Thanks for sharing your recipe.

Ian

Lavanyashah's picture
Lavanyashah

I made these yesterday and they were a big hit.  Thank you for the recipe.  Lavanya

PMcCool's picture
PMcCool

Pretty easy to have a winner if blueberries are involved, isn't it?

Paul

Lavanyashah's picture
Lavanyashah

The blueberries are a good addition, but it's the recipe that's great.  I wouldn't have thought of adding rye flour.  It didn't have a distinctive taste, but the combination of oat, rye, and spelt flours was tasty.

PMcCool's picture
PMcCool

of the oat flour offset some of the rye's spicy/earthy flavor notes.  Whatever the cause, I agree that it's a good blend.

And look at you!  You've already introduced a variation by using spelt flour!  That's a good thing to know, too. It would not surprise me if different people could take a blend of flours in some very different directions.  For instance, I'm not wild about cornmeal in pancakes,even though a lot of the commercial mixes feature it.  Nor does buckwheat flour have great appeal, either, although it was a common inclusion when my mom made pancakes.  Others may think that those are just perfect to add in, though.  Who's to say that triticale, or barley, or (fill in the blank) couldn't be part of the mix?  Hmm, I wonder what some of the nut flours might do for the mix?

So many possibilities!

Paul