Multigrain Pancakes

Fluffy flapjacks are hard to beat, and these are no exception. Full of fabulous flavours and textures, these multigrain pancakes are another celebration of Wonderful Wintery Breakfasts! In fact, wouldn’t these be the perfect start to a day of old-fashioned holiday shopping at Ridgeville’s Open House this weekend?

16 pancakes, serves 4

*I use Alpen cereal for this recipe

Ingredients

• 4 teaspoons fresh lemon juice
• 2 cups whole milk
• 1 and a quarter cups no-sugar-added muesli, plus an additional 3 tablespoons
• three quarters cup unbleached all-purpose flour
• half a cup whole wheat flour
• 2 tablespoons brown sugar (reduce if using sweetened muesli)
• 2 and a quarter teaspoons baking powder
• half a teaspoon baking soda
• half a teaspoon table salt
• 2 large eggs
• 3 tablespoons unsalted butter, melted and cooled
• three quarters of a teaspoon vanilla extract
• Vegetable oil

Method

1. Whisk lemon juice and milk together in medium bowl; set aside to thicken while preparing other ingredients.

2. Process 1 and one quarters cups muesli in food processor until finely ground, 2 to 2 and a half minutes; transfer to large bowl. Add remaining 3 tablespoons unground muesli, flours, brown sugar, baking powder, baking soda, and salt; whisk to combine.

3. Whisk eggs, melted butter, and vanilla into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (few streaks of flour and lumps should remain). Do not overmix. Allow batter to sit while pan heats, this will allow it to thicken. This is very important!

4. Heat 12-inch nonstick skillet over medium-low heat for 5 minutes. Add 1 teaspoon oil and brush to coat skillet bottom evenly. Following instructions below, add 1 tablespoon batter to gauge temperature of pan. Pour one quarter of a cup batter onto 3 spots in skillet, using bottom of ladle to spread batter smooth if necessary. Cook pancakes until small bubbles begin to appear evenly over surface, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 and a half to 2 minutes longer. Repeat with remaining batter, brushing surface of pan lightly with oil between batches and adjusting heat if necessary. Serve immediately with my Apple, Cranberry and Pecan syrup!

Apple, Cranberry, and Pecan Topping

Ingredients

• 3 and a half tablespoons cold unsalted butter
• 3 gala apples, peeled, cored, and cut into 1/2-inch pieces
• Pinch table salt
• 1 cup apple cider
• half a cup dried cranberries
• half a cup pure maple syrup
• half a teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• three quarters of a cup pecans, toasted and chopped coarse

Method

1. Melt one and a half tablespoons butter in large skillet over medium-high heat. Add apples and salt; cook, stirring occasionally, until softened and browned, 7 to 9 minutes. Stir in cider and cranberries; cook until liquid has almost evaporated, 6 to 8 minutes. Stir in maple syrup and cook until thickened, 4 to 5 minutes. Add vanilla, lemon juice, and remaining butter; whisk until sauce is smooth. Add toasted pecans and serve with multigrain pancakes.

Bon Appetit!