I have been experimenting with making a healthier version of one of my favorite pancake recipes. I tried this one and knew it was a hit when no one in the family noticed that it was healthy. They just ate them like normal.
I recently bought some of Bob’s Red Mill 10 grain flour. I want to try to add a little bit of it to some of my recipes. I tried it for the first time with this recipe. It worked great. I think the fact that this batter sits overnight helps because it softens the grains.
You really could not tell it had any 10 grain flour in it. If you do not have 10 grain flour just use 3/4 cup whole wheat.
I will definitely be making these pancakes again.
- 1 1/4 teaspoons active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1/4 cup 10 grain flour( or use whole wheat)
- 1/2 cup whole wheat flour
- 1 1/4 cups all-purpose flour
- 1 tablespoons baking powder
- 1 teaspoons baking soda
- 1 teaspoons sugar
- 1/2 teaspoon salt
- 3 eggs
- 2 cups buttermilk
- 2 tablespoons vegetable oil
In a small bowl, dissolve yeast in water; let stand for 5 minutes. Meanwhile, in a large bowl, combine the dry ingredients. Beat eggs, buttermilk and oil; stir into dry ingredients just until moistened. Stir in yeast mixture. Cover and refrigerate for 8 hours or overnight. To make pancakes, pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.