Fluffy Multigrain Pancakes #BreadBakers

Made with whole wheat flour, cornmeal and rolled oats, these fluffy multigrain pancakes are nutty and nutritious, as well as delicious.

A few months ago my doctor told me that my bloodwork numbers weren’t great, in fact, she diagnosed pre-diabetes. Which frankly didn’t sound so much like a diagnosis as a warning. Shape up or pay the consequences later! 

Recipes like these fluffy multigrain pancakes are my small attempt to do better but the amazing thing is that I actually like them more than normal all white flour pancakes. They have so much more flavor! Not surprising, really, since I’ve always loved whole grain bread more than white. 

Fluffy Multigrain Pancakes

This recipe made 16 (4 in or 10cm) pancakes. Any leftovers can be reheated in a normal toaster which makes them a great option for busy weekday mornings. This recipe is adapted one from New York Times Cooking.

Ingredients

1 cup or 120g whole wheat/ wholemeal flour

¾ cup or 94g all-purpose flour

½ cup or 85g cornmeal

¼ cup or 30g rolled oats

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

1 3/4 cups Greek yogurt 

1/2 cup or 120ml milk

3 large eggs

¼ cup or 60ml canola oil 

For greasing the pancake griddle: butter

For serving:

Butter

Your favorite syrup

Method

In a large bowl, mix together whole wheat flour, all-purpose flour, cornmeal, oats, sugar, baking powder, baking soda and salt. 

In a medium bowl, whisk together the yogurt and milk. Whisk in the eggs and canola oil. 

Pour the yogurt/egg mixture into the flour mixture and fold well until fully incorporated.

Heat a griddle or large cast-iron skillet over medium heat. You can check to see if it’s hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.

You'll notice that the batter starts to get fluffy in the bowl as the yogurt reacts with the baking powder and baking soda. When you scoop it out to make the pancakes, try not to knock the air out by stirring. This ensures that the pancakes are lovely and light. 

Add a little butter to the griddle and let it melt. Use a 1/3 cup measure to make pancakes with the batter, leaving enough room between them so you can turn the pancakes easily.  The batter is very thick so you may need to use the edge of the measuring cup to pat it out gently into a circle. 

Cook until about 2-3 minutes or until the last pancake added to the pan is browned on the bottom. Flip the first one first and so on, then cook the pancakes until they are golden on the other side, 2 to 3 minutes. 

Either transfer to a plate as they finish and serve immediately with syrup and more butter on top, if you like. Or, if everyone wants to eat together, fashion a large pouch out of foil and pop the pancakes in as they are done. Fold it closed to keep them warm until the next batch is ready. 

Repeat with the remaining batter, adding more butter to the griddle or pan as needed. 

We are syrup heathens from the south so we use the Pearl Milling (used to be Aunt Jemima) butter light syrup instead of real maple syrup. You can use your favorite syrup and I won’t judge. 

Enjoy! 

It’s the second Tuesday of the month so that means it’s time for my fellow Bread Bakers to share their creations. Our theme today is mixed grains bread! Many thanks to our host Karen of Karen’s Kitchen Stories. Check out the links below: 

• Aromatic Multigrain Bread with Coriander and Fennel from A Messy Kitchen
• Dhapate - Multigrain Flatbread from Sneha’s Recipe
• Easiest Multigrain sourdough Bread from Zesty South Indian kitchen
• Fluffy Multigrain Pancakes from Food Lust People Love
• Multi-Grain Dinner Rolls from A Day in the Life on the Farm
• Roasted Potato Multigrain Bread from What Smells So Good?
• Spelt, Barley, and White Wheat Rustic Loaf from Karen’s Kitchen Stories

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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Bacon Potato Silver Dollar Pancakes #BreadBakers

Bacon Potato Silver Dollar Pancakes are made with mashed potato, crispy bacon and green onions, stirred into pancake batter and cooked on a griddle until golden. These make an excellent breakfast or snack. So good!

 

Happy Valentine's Day! We don't really celebrate the holiday by doing anything special but we do like to open a good bottle of wine and enjoy a tasty meal at home. If you don't know what to serve your special someone, these silver dollar pancakes would be great as an appetizer topped with a slice of goat cheese and a sprinkle more of green onion.

Bacon Potato Silver Dollar Pancakes

I cheat for these and use the pre-cooked real bacon crumbles from Costco. I fry them a little bit more and drain on paper towels to get rid of more bacon fat. According to the interwebs, one half cup of bacon crumbles is the result of frying 8 slices of regular (not thick cut) bacon.

Ingredients for about 27 silver dollar pancakes

1/2 cup or 60g cooked smoked bacon, chopped in bits

1 cup or 125g flour

1/2 teaspoon fine sea salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Fresh black pepper

1/2 cup or 120ml sour cream

1/2 cup or 120ml milk

1 large egg

Rounded 3/4 cup or 200g leftover mashed potatoes 

1/4 oz or 7g green onions, plus more to serve, if desired

Method

Combine the flour, salt, sugar, baking powder, baking soda and a few generous grinds of fresh black pepper in a large mixing bowl. Add in the crispy bacon and stir well.

Whisk the mashed potato, egg, sour cream and milk together in a smaller mixing bowl.  

Now fold the wet ingredients into the dry ingredients. Add the green onion tops and fold again.

Lightly grease your griddle by brushing it with a little oil or bacon fat.

Spoon batter onto the griddle to make 5-6 little pancakes. You could fit more on there but then they'd be a challenge to turn over. 

When they have browned on one side, turn them over with a spatula to brown on the other. This takes just a few minutes over a medium flame.

Remove to a plate and keep warm as you cook the rest of the pancake batter in similar batches. 

We ate these plain and they were delicious just like that but the goat’s cheese circles added a great punch of flavor, served with a glass of crisp rosé. 

Enjoy! 

It’s National Potato Lovers Month so my Bread Bakers are creating their recipes with the humble potato. Check them out in the links below. 

• Bacon Potato Silver Dollar Pancakes from Food Lust People Love
• Baked Vada Pav from Cook with Renu
• Feather Rolls from A Messy Kitchen
• Loaded Baked Potato Pizza from Karen’s Kitchen Stories
• Okinawan Sweet Potato Pani Popo from Magical Ingredients
• Potato Bread with Roasted Apples from What Smells So Good?
• Potato Crescent Rolls from Passion Kneaded
• Potato Dinner Rolls from A Day in the Life on the Farm
• Sweet Potato Biscuits from The Wimpy Vegetarian
• Turkish Stuffed Pogaca with Cheese & Potato from Sneha’s Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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Hobak Jeon - Korean Zucchini Pancakes

Hobak Jeon aka zucchini pancakes are a savory snack popular in Korean cuisine that are made with small pieces of zucchini in a thick batter and fried until crispy with a little oil. Dip them in a spicy sauce to complete this delicious dish!

When I was growing up, I only knew about two kinds of pancakes. The regular fluffy kind that was served with butter and syrup and the thin ones we ate sprinkled with lime juice and sugar. We called those crepes but my British friends and classmates in Trinidad called them pancakes. 

Who knew that there is a whole world full of other delicious pancakes out there! In fact, starting on 28 February, we celebrate Pancake Week, which includes Pancake Day on 1 March, also known as Mardi Gras or Shrove Tuesday. I’ve asked my Sunday FunDay friends to share their favorite recipes with you so you can join the festivities. Make sure to scroll to the bottom to check out the list. 

I must confess that hobak jeon are new to me and I found them originally on a Wikipedia list of international pancakes. Hobak means zucchini and jeon is pancake or fritter. Since then I’ve discovered that there are many varieties of jeon. They can contain meat or fish, diverse vegetables, even kimchi. Some look more like Japanese tempura – ingredients dipped in a batter - with vegetables sliced in large pieces rather than small chopped bits. Some batters use eggs, many do not. 

I think we could do an entire event just making variations of jeon! What a wonderful, tasty experience that would be! Who's game? 

Hobak Jeon - Korean Zucchini Pancakes

This recipe is adapted from Gastronomy Recipes. The batter could not be simpler so the zucchini flavor gets to shine. Do not skip the dipping sauce though. Its spicy saltiness complements the pancakes perfectly.

Ingredients

For the 8 pancakes:

2 small zucchini, approx. weight 9 oz or 255g before trimming

1 cup or 125g flour

1 teaspoon fine sea salt

3/4 cup or 180ml water

Sesame oil

Canola or other light oil

For the dipping sauce:

3 tablespoons soy sauce (I use the lower sodium type.)

1 1/2 tablespoon vinegar (I use aged Chinese black vinegar.)

1 tablespoon minced onion 

2 small cloves garlic, minced 

1 hot chili pepper, sliced

Method

Combine all of the ingredients for the dipping sauce and set it aside. Making this ahead allows time for the garlic, onion and pepper to infuse the soy sauce and vinegar while you mix and pan fry the hobak jeok. 

Cut the ends off of the zucchini and slice them in half lengthwise and then in half again. Trim off the seedy middle and discard. Cut the zucchini in half again through the middle so you have two long, thin pieces for each quarter zucchini. 

Slice each thin piece into smaller sticks. 

Place the zucchini sticks into a bowl and add in the flour and salt. Stir to coat the zucchini with the flour. 

Add the water and combine well with a spoon.

Heat a non-stick pan or griddle over a medium flame and drizzle in 1 tablespoon of oil. 

Scoop about 1/3 cup of batter into the pan and pat it so it spreads out a little with the back of your scoop.

Continue with this process till you have three or four pancakes cooking. Do not overcrowd your pan because you need room to flip the pancakes over with a spatula. 

As the bottom of the pancakes begin to brown, drizzle a little sesame oil into the pan, along the edges of the pancakes. Tilt and shake the pan so that the sesame oil spreads underneath the pancakes.

Cook for another minute until the bottom turns light golden brown and crispy, then turn the pancakes over with a spatula. 

Cook for another 2-3 minutes or until the other side is nicely browned. Repeat with the rest of the batter. Continue cooking pancakes until all the batter is used. 

As the pancakes are ready, put them on a warmed plate. Serve while hot, with the dipping sauce. 

If you aren’t serving them right away, I suggest warming the pancakes in a hot pan again to crispy them up before serving. 

Enjoy! 

As mentioned above, it’s Sunday FunDay and today we are sharing pancake recipes! Anything made with a batter is fair game.  Check out the links below. 

• 5-Ingredient Fluffy Buttermilk Pancakes from Palatable Pastime
• Cinnamon Roll Pancakes from Our Good Life
• Fluffy Yummy Banana Pancakes from Sneha’s Recipe
• Fluffy Buttermilk Pancakes from Amy's Cooking Adventures
• Hobak Jeon - Korean Zucchini Pancakes from Food Lust People Love
• Mini Vegan Yachaejeon (Korean Pancakes) from Sizzling Tastebuds
• Pearl Millet Pancakes/Chamchamiya from Mayuri’s Jikoni
• Rice Cooker Pancake from A Day in the Life on the Farm
• Sheet Pan Pancakes from Karen’s Kitchen Stories
• Strawberry Japanese Soufflé Pancakes from Culinary Adventures with Camilla

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Easy Sourdough Pancakes #BreadBakers

These easy sourdough pancakes use sourdough discard to add lots of flavor and baking powder and soda for rise so they can be cooked immediately. Serve with lashings of butter and syrup! 

Like everyone who nurtures a sourdough starter, I’m always looking for tasty ways of using the discard or even fed starter. I’ve posted three of those recipes in the last year: Quattro Stagioni Sourdough Pizza, Cauliflower Sourdough Crumpets and even a rich chocolate Bundt cake. And I’ve made many more that never got shared. 

In short, we are friends of sourdough! Most of the recipes call for an overnight rise in the refrigerator or the addition of another rising agent like baking powder or yeast if you want to use the dough or batter right away. 

Easy Sourdough Pancakes

Since you use discard for this recipe, the sourdough flavor is mild but still discernible. These got two thumbs up each from my three taste testers. The batter makes about 2 dozen pancakes. If you want to serve all the pancakes at once, put your oven on warm and pop them in there on a baking pan as you make them. Keep them covered with foil.

Ingredients

2 cups or 250g all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

2 tablespoons granulated sugar

1 teaspoon salt

1 cup or 227g sourdough starter

1 1/2 cups or 355ml milk

1 large egg

2 tablespoons canola or other light oil

To cook: 1-2 tablespoons canola or other light oil

Nonstick griddle or skillet

Method

In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt.

Add the sourdough starter, milk, egg and oil. Whisk again until just combined.

Heat your nonstick griddle over a medium flame then use a heatproof basting brush to brush a little oil evenly on the griddle. Use a small measuring cup to pour pancake batter on the hot griddle to create four pancakes about 4-4 1/2 in or 10-11 1/2 cm wide. 

Cook the pancakes on the first side until bubbles form on the top and start to pop, then carefully flip the pancakes over one by one.

Cook them on the second side for an additional 1-2 minutes or until the pancakes are cooked through and golden brown.

Continue the process until all the pancakes are done. As mentioned above, unless you are serving them a stack at a time to the waiting hordes, you can put them on a pan in a warm oven covered with foil until you are ready to serve.

Serve the pancakes warm with butter and syrup. 

Refrigerate leftovers, if any. They can be rewarmed in the microwave or toaster.

Enjoy! 

This month my Bread Baker friends are sharing griddle breads. Check them all out below. Many thanks to our host, Sneha of Sneha's Recipe.

• Bread In A Frying Pan From Magical Ingredients
• Buss Up Shut Bread From Karen's Kitchen Stories 
• Buttermilk Scallion Flatbreads From Ambrosia 
• Easy Sourdough Pancakes From Food Lust People Love
• Ham and Cheese Corncakes From A Day in the Life on the Farm
• Homemade English Muffins From Making Miracles
• Malabar Partha From Zesty South Indian Kitchen
• Phulka- A Whole Wheat Puffed Flatbread From Sneha's Recipe
• Purple Kale Paratha (Kale Flatbread) From Cook with Renu
• Sourdough Crumpets From A Messy Kitchen

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakershome page. We take turns hosting each month and choosing the theme/ingredient.

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Moo Shu Pancakes #BreadBakers

Moo shu pancakes, aka Chinese pancakes or Peking doilies, are traditionally served rolled up with a filling of crispy Peking duck, cucumbers and spring onions. They are easy to make, with only two ingredients.

This month my Bread Bakers are celebrating pancakes of all sorts at the instigation of our host, Wendy from A Day in the Life on the Farm. Today is Mardi Gras – or Fat Tuesday – also known in many places around the world as Pancake Day.

In the United Kingdom, this refers to what we Americans know as crepes, a thin pancake made with batter. And, of course, most of my readers will be familiar with fluffy American pancakes, served with butter and maple syrup. But Wendy encouraged us to scour the world for pancake recipes so I chose to make moo shu pancakes, a favorite in Chinese cuisine.

When we lived in Kuala Lumpur many years ago, I used to make these to wrap store-bought roasted duck or char sui pork. They are so much better than the pancakes you can buy in the store. But if you follow me on Instagram, you might have noticed a couple of hanging ducks in my feed in the last few months. We finally made Peking ducks ourselves, first as a trial run and then as the main course of our Christmas dinner. I even made my own chili plum sauce. It is so much better than the sickly sweet stuff you can buy in a store.

I’ll put a few photos in the instructions to help you with the method of making moo shu pancakes, but I highly encourage you to check out Ken Hom’s how-to video on YouTube as well. He is a master.

And if you are already a Ken Hom fan, you might want to try my version of his spicy Sichuan noodles. For even more pancakes, including my crunchy spring onion version, check out this post and make sure to scroll down to see what my Bread Bakers are sharing today.

Moo Shu Pancakes

Easy to make and even easier to eat, moo shu pancakes are great with all sorts of fillings.

Ingredients for 16-18 pancakes
2 cups or 250g  all-purpose flour, plus extra for kneading and rolling 
3/4 - 1 cup or 180-240ml very hot water     
2 tablespoons toasted sesame oil   

Method
Measure your flour into a large bowl and make a well in the middle. Pour in 3/4 cup or 180ml of the hot water and stir the flour into the water until it is completely incorporated. If it is too dry, add a little more water.

Tip the dough out onto a lightly floured surface and knead it for about 8 minutes, sprinkling with a little more flour as necessary. When you have a nice stretchy ball, put it back in the bowl and cover the bowl with a clean, damp cloth. Leave the dough to rest for about half an hour, or pop it in the refrigerator till you are ready to cook the pancakes.

After the resting time, roll the dough out into a long tube, about 1 inch or 2.5cm in diameter. Cut it with a sharp knife into about 16-18 equal pieces. You need an even number. Roll the pieces into balls and set aside.

Sprinkle your working surface with a little flour and put your sesame oil in a small bowl. Press one ball down to flatten it slightly. Dip another ball into the sesame oil and place it on top of the first ball.  Press down again to flatten the top ball.

Use a floured rolling pin to roll the two balls into circles about 6 in or 15cm wide. Repeat the process until you have rolled all of the twin sets of balls into circles.

Heat a dry griddle pan or non-stick skillet over a medium heat and cook the moo shu pancakes one or two at a time, depending on the size of your pan. This takes just a few minutes on each side and a few brown spots are desirable.

As each pancake is done, remove it from the pan and allow to rest briefly, until it’s cool enough to handle. Carefully peel the two pancakes apart and put them in a warm place, covered with a slightly damp cloth. This will keep them from drying out as you cook the rest.

These can be served with Peking duck, char sui pork, pan-fried duck breasts or frankly, anywhere you’d also use a flour tortilla. I even ate a couple with golden syrup. Any leftovers, should you be so lucky, can be wrapped tightly in cling film and frozen.

Many thanks to Wendy from A Day in the Life on the Farm for hosting this month. Make sure you check out all the other lovely pancakes my Bread Bakers are sharing today!

• Aebleskivers by All That's Left Are The Crumbs
• Apam Balik by I Camp in My Kitchen
• Blueberry Lemon Dutch Baby Pancake by Spill the Spices
• Brazilian Tapioca Pancakes by Herbivore Cucina
• Chocolate Buckwheat Pancakes by Ambrosia
• Eggless Chocolate Chip Pancake by Seduce Your Tastebuds
• German Pancake with Easy Fruit Compote by A Day in the Life on the Farm
• Gluten Free Aebleskiver by Gayathri's Cook Spot
• Hoppers by Mayuri’s Jikoni
• Hotteok by Sara's Tasty Buds
• Instant Multigrain Dosa by Sizzling Tastebuds
• Japanese Pancakes by Karen's Kitchen Stories
• Kuih Dadar - Bujang Dalam Selimut - Asian Stuffed Pandan Pancakes by The Schizo Chef
• Moo Shu Pancakes by Food Lust People Love
• Soft and Spongy Poha Dosas by Sneha's Recipe
• Swedish Pancakes by Hostess At Heart
• Syrniki by The Mad Scientist's Kitchen
• Vegan Red Velvet Pancakes by Cook’s Hideout

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Pin it!

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