Multigrain Pancakes

Ingredients

2 cups whole milk
4 teaspoons fresh lemon juice
1-1⁄4 cups (6 ounces), plus 3 tablespoons no-sugar-added muesli
3⁄4 cup (3-3⁄4 ounces) all-purpose flour
1⁄2 cup (2-3⁄4 ounces) whole wheat flour
2 tablespoons packed brown sugar
2-1⁄4 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
2 large eggs
3 tablespoons unsalted butter, melted and cooled
3⁄4 teaspoon vanilla extract
1–2 teaspoons vegetable oil

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Spray wire rack set in rimmed baking sheet with vegetable oil spray; place in oven. Whisk milk and lemon juice together in large measuring cup; set aside to thicken while preparing other ingredients.
Process 1-1⁄4 cups muesli in food processor until finely ground, 2 to 2-1⁄2 minutes; transfer to large bowl. Add remaining 3 tablespoons unground muesli, all-purpose flour, whole wheat flour, brown sugar, baking powder, baking soda, and salt; whisk to combine.
Add eggs, melted butter, and vanilla to milk mixture and whisk until combined. Make well in center of dry ingredients; pour in milk mixture and whisk very gently until just combined (batter should remain lumpy with few streaks of flour). Do not overmix. Allow batter to sit while pan heats.
Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using 1⁄4-cup measure, portion batter into pan in 4 places. Cook until small bubbles begin to appear evenly over surface, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and cook until second side is golden brown, 1-1⁄2 to 2 minutes longer. Serve pancakes immediately or transfer to wire rack in preheated oven. Repeat with remaining batter, using remaining oil as necessary.

Multigrain Pancakes

Ingredients

Instructions

Tags

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